Vegetarian Yaki Udon

We’ve never forgotten our roots in fresh, local produce, so please join us in celebrating the bounty of Sonoma County’s many unique farms and farmers with 20% off our entire selection of local produce! Grown right here in Sonoma County, our local produce brings together the cream of the crop (so to speak) of Sonoma County’s many small-scale, family-owned farms to give you the very best in fresh vegetables, fruits, herbs, and more. This vegetarian Yaki Udon is made with crisp heads of bok choy (also known as a pac choi) from the good folks at County Line Harvest, along with chewy udon noodles and savory shiitake mushrooms. Cook it up for an easy and filling vegetarian dinner, or enjoy it as a quick lunch that’s loaded with veggies.

*Prices good through 8/25/20.

  • Serves: 2-4 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 1 lb. Udon Noodles (fresh or dried
  • 1 lb. Shiitake Mushrooms, sliced
  • 2-3 heads Locally Grown Bok Choy, quartered or chopped
  • 2 c. Green Onion, sliced into 1 inch pieces
  • 1 lb. Fresh Spinach
  • 2 tbsp. Vegetable Oil
  • 1/4 c. Soy Sauce
  • 1 tbsp. Hoisin Sauce
  • 1 tsp. Chile-Sesame Oil
  • 1 tsp. Sake
  • 2 tsp. Chili Flake
  • 1 tbsp. Sugar or Honey
  • 1 tsp. Toasted Sesame Seeds
  • Wakame Strips & Pickled Ginger (for serving)


  1. Cook udon noodles according to package directions; rinse thoroughly and set aside until needed. Combine soy sauce, hoisin, sesame oil, sake, honey/sugar, and sesame seeds in a small, non-reactive mixing bowl and set aside.

  2. Heat a large wok or skillet on high heat until very hot. Add oil, swirling to coat, and reduce heat to medium. Stir fry bok choy until slightly softened, then add mushrooms and continue stir-frying for 5 minutes or until mushrooms have softened. Add spinach and green onion and stir fry for 2 minutes, then add noodles. Stir fry for 2 more minutes, then stir in sauce. Serve immediately with wakame and pickled ginger.

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