Bok Choy with Noodles, Black Sesame and Spring Onion Oil

Bok Choy with Noodles Black Seasame and Spring Onion Oil

Recently I came across Simon Bryant’s new cookbook Vegies, and being a fan of his work with the wonderful Maggie Beer on The Cook and The Chef, I couldn’t wait to flick through. Other than Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday book, I’ve seen a number of books marketed under a vegetable guise and have been disappointed when I opened them up and found that whilst the recipes contain veg there is also a heavy reliance on meat for flavour. Simon’s didn’t do that at all and vegetables really are the star of his recipes.

Purchase made I headed home and eagerly devoured the book, noting what recipes I couldn’t wait to try. And this, Simon’s Bok Choy with Noodles, Black Sesame and Spring Onion Oil was the first I opted to make. I loved the simple flavours of this dish, which only requires a handful of ingredients.

I did make a few substitutions though, based merely on what I had on hand. In place of the fresh rice noodles in Simon’s recipe I used fresh Udon noodles. I also didn’t have light soy or vegetarian oyster sauce, so in their place I doubled the amount of soy and added a dash of kecap manis.

The finished dish is really fresh, light and perfect as the days get warmer and we head into summer. For me though, the star of this dish is the spring onion oil. It’s so easy to make and definitely something I will be making again and again.

Bok Choy with Noodles Black Seasame and Spring Onion Oil

5.0 from 3 reviews
Bok Choy with Noodles, Black Sesame and Spring Onion Oil
Prep time
Cook time
Total time
Serves: 4
  • ½ a bunch of spring onions
  • 150ml of flavour neutral oil such as canola oil
  • 2 tsp of soy sauce
  • 1 tsp of kecap manis
  • 500g of fresh udon noodles
  • 3 bunches of bok choy, leaves halved
  • big pinch of salt
  • 1 tsp of black sesame seeds
  1. Thinly slice on an angle some of the green parts of spring onion (to yield about 2 tablespoons) and set aside. Chop the remaining spring onions into 5 to 6 cm lengths and add to a small saucepan. Add the oil to the saucepan and place over a low heat for 30 minutes to infuse.
  2. Strain the oil, discard the onions and allow the oil to cool slightly before adding the soy sauce and kecap manis. Add the sauce to a large mixing bowl and set aside while you steam the bok choy and noodles.
  3. Lightly oil a bamboo steamer and add the bok choy and noodle0A
  4. Add the bok choy and noodles to the boil with the oil and toss to combine. Add the salt and black sesame sees and toss through to coat.
  5. Divide the between 4 bowls and garnish with the reserved spring onion.


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  1. Rosa October 10, 2012  3:47 pm Reply

    What a gorgeous bowl of noodles! I love everything about it. Yummy!



  2. Simone October 10, 2012  4:29 pm Reply

    Just yesterday Tom and I were discussing the fact that we want to make more Asian inspired dishes and this is a perfect example of a delicious and healthy dish.. Love the different way of preparing the spring onion too!

  3. Laura (Tutti Dolci) October 10, 2012  4:31 pm Reply

    I love bok choy and the noodles are perfect here! Lovely flavors!

  4. Thanh @ eat, little bird October 11, 2012  2:51 am Reply

    This sounds like a really lovely and simple dish, perfect for during the week. Udon noodles are perhaps my favourite noodles as I love their bouncy texture. I think I will try this recipe very soon!

    • Jennifer October 11, 2012  7:29 am Reply

      Udon are my favourite too Thanh. I always have them in the pantry :D If you are going to try this dish, I thought I'd give you the original dressing recipe calls for 1 tsp of light soy, 1 tsp of dark soy and 2 tsp of vegetarian oyster sauce.

  5. Ashley October 11, 2012  6:34 am Reply

    I love bok choy but don't have many recipes with it. I will have to give this one a try :)

  6. Jessica October 11, 2012  8:05 am Reply

    Mmm, that looks fabulous! I love Simon's Asian recipes - he seems to be able to create really fantastic flavours with simple ingredients.

  7. thelittleloaf October 11, 2012  6:27 pm Reply

    I love black sesame seeds - they add such gorgeous flavour to a dish. And this looks delicious. I'm not vegetarian but would happily eat this on its own!

  8. Christine @ Cooking Crusade October 11, 2012  9:23 pm Reply

    Gorgeous looking meatless meal! I just love adding sesame to anything - it adds such a wonderful flavour :)

  9. Martyna @ Wholesome Cook October 12, 2012  7:49 am Reply

    Love the simplicity and flavours in this dish. Never thought of infusing oil with spring onion, but it sounds great!

  10. Nami | Just One Cookbook October 12, 2012  10:21 am Reply

    What a nice surprise to see some Asian recipe on your site - I thought I was going to be drooling over your delicious sweets. :) Happy to see udon used in this recipe. Looks simple and light and delicious! I can eat this for breakfast, lunch, or dinner, or even midnight snack... comfort for me!

  11. Jen Laceda @ Tartine and Apron Strings October 12, 2012  11:27 am Reply

    Me being an Asian, I can say that I've eaten this quite a few times in my life ;) hehe. Love this dish - and good idea with the vegetarian oyster sauce!

  12. Donalyn October 13, 2012  3:37 am Reply

    How good does this look? I love noodle dishes like this - I'll be giving it a try for sure!

  13. Choc Chip Uru October 13, 2012  5:59 am Reply

    Definitely one of my all time favourite noodle dishes my friend :D

    Choc Chip Uru

  14. Heather L October 13, 2012  9:28 am Reply

    Simon Bryant's Vego book is great isn't it! I grabbed a copy as soon as I saw it in my local bookshop and have enjoyed reading through it and devouring the photos... some of the ingredients are a bit of a challenge to get hold of in rural Australia though! But I did find the online Cruelty Free shop is a mail-order source of Vegetarian 'oyster' sauce and Vegetarian Blacan, both of which are used in Simon's recipes...

    The bok choy dish looks great... lots of my faves in one dish!

  15. Allison Day October 13, 2012  10:03 am Reply

    This sounds delicious - and now I've got a mad craving for udon!

  16. Kate@Diethood October 14, 2012  12:38 am Reply

    Oh how pretty!! And delicious, of course.

  17. Jenny October 14, 2012  1:20 pm Reply

    After going to Japan recently, I now want to put black sesame on pretty much everything! This looks like a lovely dish.

  18. Tracy November 13, 2012  12:58 pm Reply

    Love your blog. I have saved and pinned (w/ credit 2 U) many, many of your recipes. Can you please tell me what Kecap Manis is?
    I also want to thank- you for the link to the Vanilla Pod Mail Order Co.
    A question, do you know if Aussie Vanilla Essence is the same as our Vanilla Extract or is it a concentrated Solution. If it is more concentrated then our extract, how would I use it in our recipes? The same measurements or less?
    1 other thing, is it possible when giving out recipes could you include the ounces next to grams (its 30 gr = 1 liquid ounce. Here in America Metric measurements never took. I think that most of us probably see your measurements and exit the site. Just a thought. Thanks again, Tracy Ann

    • Jennifer November 13, 2012  1:47 pm Reply

      Hi Tracy, thank you so much for leaving a comment and your kind words :D

      So, to answer your questions:

      Kecap Manis is a Indonesian style soy sauce that is very thick and syrupy. It also has a slight sweetness to it as it contains palm sugar. You can usually find it in Asian supermarkets. I love it mixed with soy in stir fries.

      Regarding Vanilla Essence versus Extract - extract is made from real vanilla beans however the essence is, usually, a cheaper but a manufactured vanilla flavour. However, I have seen some extracts that are actually labelled essences here in Australia, which makes things confusing. The one from Natural vanilla website I use is called an essence but it's actually made from real vanilla pods. So it always pays to read the label. As for measurements, a manufactured essence is usually stronger in flavour than extract.

      I'll try to provide the measurements in ounces in recipes, however we don't really use ounces here in Australia. Everything is in grams. However you can easily convert measurements using the handy tool on this website

      I hope that helps. :D

  19. joan December 7, 2012  1:06 pm Reply

    Thank you for this really tasty recipe. My hubby and I both loved it. I am guessing that the 150mls(2/3 cup) oil is a typo. We used 1 TBSP (15 mls) of oil and it was delicious and more than enough for this recipe. Thanks so much for sharing.



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