Udon Noodles with Baby Bok Choy and Simple Tahini Sauce

Adapted from "Quick Fix Vegetarian," by Robin Roberts

Summary:

Back in the '80s, self-professed "pasta addict" Robin Robertson was looking to create a satisfying non-Italian dish. The Newport News, Va., food writer hit on a recipe that calls for two key ingredients: udon noodles and baby bok choy. The firm Japanese noodles take to a coating of sesame paste-based sauce; the bok choy is a mild cabbage that takes kindly to stir-frying.
The recipe still figures in Robertson's repertoire, even with 15 vegetarian cookbooks behind her. "It's healthy without tasting healthy," she says. This is a one-dish meal, but Robertson says it could be served with a light cucumber salad and crunchy carrots.

3-4 servings

Ingredients:

• 10 ounces dried udon noodles (may substitute fresh whole-wheat linguiine)
• 2 tablespoons toasted sesame oil
• 1/2 cup tahini (see TIP, below)
• 3 tablespoons tamari or light soy sauce
• 1/4 cup water or low-sodium vegetable broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons sesame seeds, for garnish
• 3/4 pound to 1 pound baby bok choy
• 1 tablespoon olive oil
• 3 scallions, minced (white and light green parts)
• 1 teaspoon finely minced ginger root

Directions:

Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.

While the noodles are cooking, combine the tahini, tamari, water or vegetable broth and lemon juice in a small bowl. Set aside. Toast the sesame seeds in a dry skillet for a few minutes and set aside.
Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.

*Heat the olive oil in a large skillet over medium heat until the oil. Add the bok choy, scallions and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and noodles and cook for 2 to 3 minutes, stirring constantly. Remove from the heat; drizzle with the remaining tablespoon of sesame oil. Divide among individual plates and sprinkle with sesame seeds. Serve immediately.

*I like to stir fry the stems separately first to soften them up a little more since I am serving to a toddler:)