Bok Choy with Noodles, Black Sesame and Spring Onion Oil
Adapted from Simon Bryant's Vegies
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 4 people
- 1/2 a bunch of spring onions
- 150 ml of flavour neutral oil such as canola oil
- 2 tsp soy sauce, gluten-free variety if needed
- 1 tsp of kecap manis
- 500 g of fresh udon noodles
- 3 leaves bunches of bok choy halved
- big pinch of salt
- 1 tsp of black sesame seeds
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 noodle0A
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.
Calories: 775kcal | Carbohydrates: 86g | Protein: 19g | Fat: 41g | Saturated Fat: 2g | Sodium: 1701mg | Potassium: 26mg | Fiber: 6g | Sugar: 12g | Vitamin A: 485IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 0.2mg