Step 1

Combine the sauce ingredients and set them aside.

Step 2

Bring a pot of lightly salted water to a boil for the noodles while you continue with the stir frying steps. Once the water is boiling, cook the noodles until al dente, then drain and set aside.Note that you can cook the noodles while you follow the remaining steps, but try to time things carefully - you want the noodles to be cooked and drained before you finish stir frying.

Step 3

Separate the bok choy stalks from the base of the plant and trim away the rough edge at the bottom. Separate the thick stalks from the leafy green portions, then slice both into thin strips.

Step 4

Heat a wok over very high heat for about 1 minute. Add the oil and heat until faint wisps of smoke begin to appear.

Step 5

Add the onions to the wok and stir fry for about 30 seconds. Add the garlic and teaspoon of soy sauce and stir fry until the onions are well cooked, about 2 minutes. Add the chopped bok choy stalks and the lemon zest and stir until the stalks are soft, about 2 more minutes.

Step 6

Add the bok choy greens and stir fry for about 30 seconds, or until the leaves are a deep jade green. Pour the sauce over the vegetables and mix thoroughly.

Step 7

Toss the cooked noodles in with the vegetables and combine briefly over heat. Transfer everything to individual bowls or to a large serving dish. Garnish with shichimi togarashi, chili flakes, sesame seeds, or any other garnishes you might like, and serve immediately.