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Udon Noodles with Gingered Bok Choy

Vegetarian Times Issue: January 10, 2003

 

For this quick-as-a-snap vegetable dish, use baby bok choy, if available. Otherwise, substitute the mature heads.

Ingredient list

Serves 4

  • 8 oz. uncooked soba noodles
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 2 Tbs. cornstarch
  • 2 Tbs. vegetable oil, or more as needed
  • 8 oz. tempeh, cubed
  • 8 oz. sliced mushrooms
  • 1 Tbs. freshly grated ginger
  • 1 Tbs. minced garlic
  • 1 pound baby bok choy, rinsed, trimmed and leaves separated
  • 1/2 cup vegetable stock

Directions

  1. Cook noodles according to package directions. Drain, and set aside.
  2. Meanwhile, combine soy sauce, mirin and cornstarch in small bowl, stir well and set aside.
  3. Heat oil in large wok or skillet over medium heat. When hot, add tempeh and mushrooms, and stir-fry 3 to 4 minutes. Add ginger, garlic and bok choy, and stir-fry 30 seconds. Add soy sauce mixture and vegetable stock, and continue to cook until bok choy is softened and mixture thickens, about 2 minutes. Remove from heat.
  4. To serve, place portion of noodles on individual plates, and top with portion of bok choy and tempeh.

Nutritional Information

Per serving:

Calories460
Protein22g
Total Fat12g
Saturated Fat1g
Carbs61g
Cholesterol0mg
Sodium710mg
Fiber8g
Sugar9g
 
 
 
 
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