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Vegan Udon Noodles with Bok Choy in Ginger Beet Broth
Course Lunch/Dinner
Cuisine Japanese
Servings
Course Lunch/Dinner
Cuisine Japanese
Servings
Ingredients
  • 7 oz KA–ME® Udon Stir-Fry noodles
  • 2 tsp KA–ME® Sesame Oil Blend
  • 1 1/2 tbsp minced fresh ginger
  • 2 medium bok choy
  • 2 cups vegetable stock
  • 1/2 tsp beetroot powder
  • 1/4 cup roasted cashews
  • 2 radishes , thinly sliced
  • 2 scallions , thinly sliced
Instructions
  1. In a medium pot, put the bok choy in a steamer basket and place the basket over simmering water. Steam for about 2 minutes and set aside.
  2. In a medium sauté pan, heat the sesame oil over medium heat. Add ginger and cook, stirring constantly for about 2 minutes.
  3. Stir vegetable stock and beetroot powder into pan and bring to a simmer.
  4. Add KA–ME® Udon Stir-Fry noodles stir and cook for 2 minutes.
  5. To serve, divide noodles among two shallow bowls; ladle soup over noodles. Top them with bok choy, roasted cashews, sliced radishes and scallions.
Recipe Notes

Recipe courtesy of @ps.ny

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