Name: Bok Choy Noodles with Black Sesame and Spring Onion Oil
Prep time: 10 min
Cook time: 35 min
Total time: 43 min
Ingredients: 1/2 a bunch of spring onions; 2/3 cup canola oil (or other flavor neutral oil); 2 tsp soy sauce (gluten-free variety if needed); 1 tsp kecap manis; 16 oz fresh udon noodles (or substitute dry noodles); 3 bunches of bok choy leaves (halved); big pinch of salt; 1 tsp black sesame seeds

Vegetarian

Vegan

Spring

Saucepan

Bowl

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.

Bok Choy Noodles with Black Sesame and Spring Onion Oil

Utensils needed:

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