These Bok Choy Noodles are bursting with flavor from black sesame and homemade spring onion oil. This easy dinner is light, simple, and completely vegetarian and vegan friendly too.
Recently I came across Simon Bryant’s new cookbook, Vegies, and being a fan of his work on The Cook and The Chef, I couldn’t wait to flick through.
I’ve seen a number of books marketed under a “vegetable theme” lately, and have been disappointed when I opened them up. Many of the recipes feature veggies, but there is also a heavy reliance on meat for flavor.
(This is also one of the reasons I created my own vegan cookbook – Weeknight One Pot Vegan Cooking – where veggies are truly the star of the show.)
Simon’s new book 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 these Bok Choy Noodles were the first dish I tried – with my own adaptations of course!
I loved the simple flavors of this dish, which only requires a handful of ingredients. It was easy to pull together – and 100% vegan friendly too!
The real star of these bok choy noodles though, is the spring onion oil. It’s so simple and flavorful – and I know I’ll be making it to use in all sorts of dishes.
While you’re here, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes! It’s loaded with delicious vegetarian-friendly recipes that are surefire crowd-pleasers.
Tips for Perfect Bok Choy Noodles
In place of the fresh rice noodles in Simon’s recipe I used fresh Udon noodles, which worked really well.
Traditional udon noodles are made from wheat, salt, and water – so they’re vegan friendly too. You can grab dried udon noodles here on Amazon.
The finished dish is really fresh, light and makes a perfect vegetarian (or vegan) meal for those warm summer days.
And for more delicious recipes, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
Bok Choy Noodles with Black Sesame and Spring Onion Oil
- 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.
- 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.
- Lightly oil a bamboo steamer and add the bok choy and noodles.
- 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.
- Divide the between 4 bowls and garnish with the reserved spring onion.