Bok Choy and Mushrooms with Udon Noodles

Bok Choy and Mushrooms with Udon Noodles

Normally I would just use soy sauce in a dish like this one. However, I’ve been thinking about people with soy allergies. Apparently soy is one of the top food allergies in the US.

Soy sauce is surprisingly not usually made with much soy but for those with an allergy it’s enough. It gives a depth of flavor that’s different and more nuanced than just salt. I wanted to try and replicate it for those that can’t partake. The combination of fish sauce and molasses comes pretty close. It was a fun experiment and I will definitely keep this combination in mind next time I need a soy sauce substitute. Although I don’t think it would work if you wanted to use it as a direct substitute such as a dip for your sushi. I think it would taste better in a stir-fry or something with additional flavors.

Bok Choy and Mushrooms with Udon Noodles

I love thick and chewy udon noodles. I’ve been trying to figure out ways to enjoy them in recipes other than soup. I’ve also been trying to eat more veggies so I added the bok choy and mushrooms instead of meat. The mushrooms and noodles soak up the spicy and delicious sauce. It’s a great vegetarian meal or side dish. My husband loves it and has no idea that it’s soy free!

Bok Choy and Mushrooms with Udon Noodles

Bok Choy and Mushrooms with Udon Noodles
 
This dish is a spicy mix of bok choy and mushrooms with thick and chewy udon noodles.
Author:
Recipe type: Vegetarian
Cuisine: Asian
Serves: 2 (as a meal) - 4 (as a side)
Ingredients
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Chili Garlic Sauce
  • 1 tablespoon Molasses
  • 9 ounces Udon Noodles
  • Canola Oil
  • 10-12 ounces Portobello, sliced (about 4 mushroom heads)
  • 4 bunches of Baby Bok Choy, roughly chopped
  • 3 Garlic cloves, minced
  • Green onions, chopped
  • Cilantro, chopped (optional)
Instructions
  1. Combine the rice vinegar, fish sauce, chili garlic sauce, and molasses in a bowl and set aside.
  2. Bring a large pot of salted water to a boil.
  3. Cook udon noodles for 2 minutes, remove from heat and drain to stop the cooking.
  4. In a large sauté pan or wok heat 1 tablespoon of canola oil and cook the mushrooms for 5-8 minutes over medium high heat.
  5. Add a tablespoon of water or oil if the pan gets dry. You don’t want to add too much water or oil because you don’t want the mushrooms soupy. You just need enough so won’t stick or burn.
  6. Next add the bok choy and garlic then give it a toss.
  7. Add the noodles and sauce, then stir-fry for about 1-2 minutes.
  8. Serve with a garnish of green onions and cilantro.

 

Bok Choy and Mushrooms with Udon NoodlesBok Choy and Mushrooms with Udon NoodlesBok Choy and Mushrooms with Udon Noodles

If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!

 

 

Bok Choy and Mushrooms with Udon Noodles

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