15-Min Pork Udon with Bok Choy & Togarashi

15-Min Pork Udon

with Bok Choy & Togarashi

15 MIN
+$1.99/serving 2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
    Wellness
  • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, you'll toss delightfully chewy udon noodles, pork, and verdant bok choy in an umami-rich sauce of miso paste, soy sauce, honey, and more.
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    Dietary Information

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
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    ingredients
    15-Min Pork Udon with Bok Choy & Togarashi
    Title
    • 10 oz Cooked Pulled Chicken
    • ½ lb Udon Noodles
    • 10 oz Baby Bok Choy
    • 1 Tbsp Sweet White Miso Paste
    • 1 Tbsp Soy Sauce
    • 2 tsps Honey
    • ½ Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Rice Vinegar
    • ⅓ cup East Asian-Style Sautéed Aromatics
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. In a bowl, whisk together the miso paste, soy sauce, honey, half the vinegar (you will have extra), and 1/2 cup of water.

    Cook the chicken & bok choy
    2 Cook the chicken & bok choy

    In a large pan (nonstick, if you have one), heat half the sautéed aromatics (you will have extra) on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding), sliced bok choy, and half the togarashi; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy is slightly softened and the chicken is heated through.

    Finish the noodles & serve your dish
    3 Finish the noodles & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the remaining togarashi. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. In a bowl, whisk together the miso paste, soy sauce, honey, half the vinegar (you will have extra), and 1/2 cup of water.

    2 Cook the chicken & bok choy

    In a large pan (nonstick, if you have one), heat half the sautéed aromatics (you will have extra) on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding), sliced bok choy, and half the togarashi; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy is slightly softened and the chicken is heated through.

    Cook the chicken & bok choy
    Finish the noodles & serve your dish
    3 Finish the noodles & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the remaining togarashi. Enjoy!

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