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This bok choy stir fry is an easy, quick and nutritious meal. The recipe calls for various ingredients like bok choy, mushrooms and chow mein noodles, giving the dish complex textures from soft to crunchy. The secret to this stir fry is the sauce: a mixture of sweet, spicy, and savory. Oh, and a whole lot of bok choy!

Check out how to cook bok choy in stir fry below.

Bok choy stir fry with noodles in frying pan on light background. Chopsticks, ginger root and cilantro on the side.


For the Stir Fry Sauce:

  • vegetable broth
  • soy sauce
  • honey
  • sesame oil
  • fresh ginger
  • garlic
  • white sesame seeds
Bok choy stir fry ingredients prepped on light background.

For the Stir Fry:

  • chow mein noodles
  • peanut oil – for frying
  • red bell pepper
  • mushrooms – we suggest button, portobello or oyster but feel free to pick your favorite
  • baby bok choy – or bok choy, chopped into smaller pieces
  • cornstarch
Bok choy stir fry with noodles in frying pan. Chopsticks, ginger root and cilantro on the side.

Bok choy is a vegetable from the cabbage family along with broccoli and Brussels sprouts. It is known for its long leaf stalks and a large stem, growing up to 12 to 24 inches long.

That may sound intimidating, but this recipe calls for baby bok choy, which is usually about 3-6 inches long. It is sweeter than regular bok choy, which is slightly bitter.

To cut the baby bok choy for this stir fry, you simply slice it in half and it’s the perfect size.

Tips & Tweaks

Here is a fun fact: did you know that bok choy can be used as an edible spoon? Be sure to save a stalk and use it for future soups. Once you’re done with your spoon, you can eat it and not worry about dishes!

Bok choy stir fry with noodles in frying pan. Chopsticks, ginger root and cilantro on the side.

If you wish to substitute or add more vegetables, here are some suggestions. Since the bok choy is part of the cabbage family, anything from that family should work nicely. Napa cabbage is one of the best choices for its Asian roots and similar texture to bok choy.

If you prefer more of a variety, you can add some broccoli for its deep color and ability to soak up the sauce. Add some brighter colors with bell peppers or carrots. If you want vegetables that cook faster, baby spinach or snap peas are great whether they are cooked or raw. Sliced water chestnuts will add some crunch.

Chow mein noodles are excellent in this stir fry, but you can also try ramen noodles, udon or rice noodles.

Bok choy stir fry with chow mein noodles and chopsticks in pan.

Side Dish Suggestions

For a side, I recommend a broth-based soup like this kimchi tofu soup or a Chinese hot and sour soup. It adds spice, it’s light, and you can use your bok choy spoon as I mentioned earlier.

If you need more protein, try adding sliced chicken breast or cubed tofu.

Did you enjoy this vegetarian bok choy stir fry? Let me know what you thought in the comments!

Bok choy stir fry in pan on light background.

Bok Choy Stir Fry

Joss Dyckson
This bok choy stir fry is an easy, quick and nutritious meal!
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 482 kcal


For the Stir Fry Sauce:

  • ½ cup vegetable broth
  • cup soy sauce
  • 2 tablespoons liquid honey or agave nectar
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh ginger - minced
  • 3 cloves garlic - minced
  • 1 tablespoon white sesame seeds

For the Stir Fry:

  • 12 ounces chow mein noodles
  • 1 tablespoon peanut oil
  • 1 cup red bell pepper - sliced
  • 1 cup mushrooms - sliced
  • 6 cups baby bok choy - cleaned and sliced in half (or regular bok choy, chopped into smaller pieces)
  • 1 tablespoon cornstarch
  • 1 tablespoon cool water


  • Whisk all stir fry sauce ingredients together. Reserve.
  • Cook the chow mein noodles according to package directions. Reserve.
    12 ounces chow mein noodles
  • In a large skillet or wok, add the peanut oil and heat over medium-high heat.
    1 tablespoon peanut oil
  • Add the red bell peppers, mushrooms and bok choy. Cook, stirring often, for about 4 minutes (until fork-tender).
    1 cup red bell pepper, 1 cup mushrooms, 6 cups baby bok choy
  • Add the reserved chow mein noodles to the skillet with the veggies.
  • Add the reserved sauce and toss to combine. The noodles and vegetables should be coated with the sauce.
  • Combine 1 tablespoon cornstarch with 1 tablespoon cool water in a small bowl and add it to the stir fry. Continue to cook until the sauce thickens.
  • Serve and enjoy!




Calories: 482kcalCarbohydrates: 83gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1964mgPotassium: 223mgFiber: 10gSugar: 16gVitamin A: 17021IUVitamin C: 209mgCalcium: 422mgIron: 6mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword baby bok choy, chow mein noodles
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