Bok Choy Stir Fry

Heavy on the veggies but short on prep time, this vegetarian bok choy stir fry is a weeknight dinner win!

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings 2-cup servings

Calories 327kcal

8 ounces lo mein noodles
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil can sub avocado oil
½ large yellow onion thinly sliced, about 1 cup
1 large bell pepper thinly sliced, about 1.5 cups
1 large carrot julienned, about ½ cup
1 cup snow peas cut into 1-inch pieces
1 cup edamame fresh or frozen
1 pound baby bok choy chopped into 1-inch pieces, about 5 cups (see body of post for prep tips)

Cook the lo mein noodles according to package directions. Drain in a colander and rinse with cold water.
Warm sesame and olive oils in a large skillet or wok over medium-high heat.
Add the onion, pepper, carrot, snow peas, edamame, and bok choy (both leaves and stems) to the skillet. Stir to coat. The skillet will seem overly full, but the veggies (especially the bok choy) will cook down. Cook for 10 to 15 minutes, stirring occasionally, until softened to your liking. I prefer a short cooking time so that I don't overcook the veggies and they remain crisp-tender.
While the veggies are cooking, make the sauce. Add the soy sauce, honey, sesame oil, garlic, and ginger to a measuring cup or bowl. Whisk until smooth.
Add the sauce and cooked lo mein noodles to the skillet with the veggies. Let the sauce come to a simmer, then reduce heat to medium-low, and cook for a few minutes to allow the veggies and noodles to soak up the sauce. Stir occasionally to ensure everything is coated in the sauce.
Spoon onto plates, and enjoy warm!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Noodle notes: You can use wide or thin lo mein noodles or substitute ramen, udon, soba, rice, or even thin spaghetti.
Additions: If you want to add tofu, chicken, shrimp, and/or other vegetables, you may want to double the sauce to ensure it coats everything.
Storage and reheating: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave in 30-second intervals on high or in a skillet with a drizzle of oil and soy sauce over medium heat until warm.