Chili Crisp Pork Udon with Mushrooms & Spinach
15 Min Meal

Chili Crisp Pork Udon

with Mushrooms & Spinach

15 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
  • with Cooked Pulled Pork
    includes 10 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork View recipe
  • with Ground Pork

    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! This spicy, saucy noodle dish—featuring delightfully chewy udon noodles, ground pork, and earthy mushrooms—is bursting with dynamic flavors thanks to the sauce featuring soy glaze, soy sauce, chili crisp, and black vinegar.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    ingredients
    Chili Crisp Pork Udon with Mushrooms & Spinach
    Title
    • 10 oz Ground Pork
    • ½ lb Udon Noodles
    • 4 oz Mushrooms
    • 3 oz Baby Spinach
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 4 tsps Chili Crisp Seasoning
    • 1 Tbsp Seasoned Black Vinegar
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Soy Sauce
    Prepare the ingredients & start your dish
    1 Prepare the ingredients & start your dish

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water, and up to half the chili crisp, depending on how spicy you'd like the dish to be.

    Cook the pork & mushrooms
    2 Cook the pork & mushrooms

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the mushroom pieces; season with salt and pepper if desired. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the pork is cooked through.

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

    Using your hands, carefully separate the noodles. To the pan, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with as much of the remaining chili crisp as you'd like. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start your dish
    1 Prepare the ingredients & start your dish

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water, and up to half the chili crisp, depending on how spicy you'd like the dish to be.

    2 Cook the pork & mushrooms

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the mushroom pieces; season with salt and pepper if desired. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the pork is cooked through.

    Cook the pork & mushrooms
    Finish the noodles & serve your dish
    3 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with as much of the remaining chili crisp as you'd like. Enjoy!

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