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Mushroom and Bok Choy Noodle Bowl


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  • 1 (7 oz) package pad thai rice noodles
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon Sriracha chili sauce
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 4 baby bok choy, cut crosswise into 2″ pieces, white parts trimmed
  • 1 cup cremini mushrooms, sliced
  • 4 green onions, trimmed and sliced
  • 1 teaspoon roasted sesame seed



Step 1

Cook noodles per package instructions. Drain and divide the noodles into 4 bowls. In a small mixing bowl, whisk together the soy sauce, sesame oil, Sriracha, hoisin sauce, and chicken broth, set aside.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Add the ginger and garlic to the skillet and cook for 30 seconds. Add the bok choy and mushrooms to the mixture and cook for 5 minutes or until the bok choy are softened. Add the broth mixture to the pan and cook until heated through, about 1 minute.
Spoon the vegetable mixture over the noodles and sprinkle with green onions and sesame seeds. Enjoy!

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