Vegetarian Stir-Fried Udon Noodles with Shiitake and Bok Choy

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

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.

Chewy udon noodles stir-fried with shiitake mushrooms and crisp bok choy in a savory soy-ginger sauce, perfect for a quick vegetarian meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs fresh udon noodles, vegetable oil, fresh shiitake mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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: 15 min Serves 3 Japanese cuisine 380 cal/serving

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Ingredients

12 oz fresh udon noodles
2 tbsp vegetable oil
1 cup fresh shiitake mushrooms, sliced
3 cups baby bok choy, halved lengthwise
3 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp low sodium soy sauce
1 tsp sesame oil
2 green onions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz fresh udon noodles and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 30 seconds until fragrant.
Step 3: Add 1 cup sliced shiitake mushrooms and 3 cups halved baby bok choy. Stir-fry for 4-5 minutes until mushrooms are tender and bok choy leaves are wilted but stems remain crisp.
Step 4: Add cooked udon noodles to the wok. Pour in 3 tbsp low sodium soy sauce and 1 tsp sesame oil. Toss everything together and stir-fry for 2 more minutes until noodles are heated through and sauce coats all ingredients.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.