Udon Noodle Stir Fry

Yield: Serves 4


  • 18 oz udon noodles, cooked al dente
  • 1.5 tbsp shallots, diced
  • 1.5 tbsp fresno chili, sliced
  • 1.5 tbsp ginger
  • 1.5 tbsp garlic
  • 3 tbsp scallions
  • 3 tbsp cilantro
  • 6 pc baby bok choy, quartered
  • ⅓ cup black bean paste
  • ⅓ cup soy sauce
  • ⅓ cup lime juice
  • ⅓ cup cauliflower, shaved
  • ⅓ cup Spectrum® Organic Virgin Coconut Oil
  • ⅓ cup long beans
  • ⅓ cup shiitake mushrooms, sliced
  • 3 tsp sambal (or chili paste)


  • Heat the Spectrum® Organic Virgin Coconut Oil in a sauté pan or wok over medium high heat.
  • Add the shallots, ginger, cilantro, scallion, and garlic and stir fry for 30 seconds until fragrant.
  • Add the cauliflower, shiitake mushrooms, long beans and bok choy.
  • Add the udon noodles, chili paste, black bean paste, fresno chili, and lime juice.
  • Divide into bowls and garnish with scallions


Spectrum® brand offers a premium line of non-GMO project certified, expeller pressed culinary oils, vinegars, condiments, and dietary supplements made from globally sourced, high-quality ingredients.


Spectrum® Unrefined Organic Virgin Coconut Oil is filled with the rich taste and aroma of fresh coconut.