Udon with Bok Choy

INGREDIENTS

1 package dried udon noodles
2 Tbsp toasted sesame oil
1/2 cup tahini
3 Tbsp tamari
1/4 cup water
1 Tbsp lemon juice
1 lb baby bok choy
1 Tbsp extra virgin olive oil
1/2 onion, finely chopped
1 tsp finely minced fresh ginger

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, and lemon juice in a small bowl 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. Add onion and cook, stirring constantly, until translucent. Add the bok choy and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and the cooked noodles and cook for another 2 to 3 minutes, stirring constantly. Remove from the heat and drizzle with the remaining tablespoon of sesame oil. Serve immediately.