Bok Choy Noodles with Black Sesame and Spring Onion Oil

These Bok Choy Noodles are bursting with flavor from black sesame and homemade spring onion oil. This easy dinner is light, simple, and completely vegetarian and vegan friendly too.

📝 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

👨‍🍳 Instructions

1. 1Thinly 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.
2. 2Strain 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.
3. 3Lightly oil a bamboo steamer and add the bok choy and noodles.
4. 4Add 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.
5. 5Divide the between 4 bowls and garnish with the reserved spring onion.