Stir-Fried Udon Noodles with Spicy Sesame-Ginger Sauce and Baby Bok Choy

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thick udon noodles tossed in a savory, spicy sesame-ginger sauce with tender baby bok choy and scallions for a flavorful vegetarian stir fry. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs fresh udon noodles, baby bok choy, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian Fusion cuisine 420 cal/serving

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Ingredients

12 oz fresh udon noodles
3 heads, halved lengthwise baby bok choy
4 stalks, sliced into 2-inch pieces scallions
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp grated fresh ginger
3 cloves minced garlic
1 tbsp gochujang (Korean chili paste)
1 tsp brown sugar
1 tbsp toasted sesame seeds
1 tbsp vegetable oil

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Instructions

Step 1: Bring a large pot of water to boil and cook 12 oz fresh udon noodles for 2-3 minutes until just tender, then drain and rinse under cold water to stop cooking.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tbsp gochujang, and 1 tsp brown sugar until smooth.
Step 3: Heat 1 tbsp vegetable oil and 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 3 halved baby bok choy and 4 sliced scallions, stir-frying for 3-4 minutes until bok choy stalks are tender but leaves are still bright green.
Step 4: Add the drained udon noodles to the wok and pour the spicy sesame-ginger sauce over top. Toss continuously for 2 minutes until sauce thickens slightly and evenly coats the noodles and vegetables.
Step 5: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds before serving.