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Gochujang Chicken & Udon Stir-Fry
with Bok Choy & Scallions
35 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
In this dish, we’re highlighting fresh, chewy udon noodles by tossing them with a spicy sauce of gochujang, honey, and black bean sauce that perfectly complements tender pieces of chicken and crisp bok choy.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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½ lb Fresh Udon Noodles (Previously Frozen)
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2 tsps Gochujang
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10 oz Baby Bok Choy
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2 Scallions
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2 cloves Garlic
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1 Piece Ginger
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2 Tbsps Black Bean Sauce
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1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the noodles and honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean sauce, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the pork
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry
Using your hands, carefully separate the noodles. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped ginger, chopped bok choy stems, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the noodles and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is slightly thickened.
4
Finish the stir-fry & serve your dish
Add the cooked pork and chopped bok choy leaves to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the noodles and honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean sauce, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the pork
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry
Using your hands, carefully separate the noodles. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped ginger, chopped bok choy stems, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the noodles and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is slightly thickened.
4
Finish the stir-fry & serve your dish
Add the cooked pork and chopped bok choy leaves to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions. Enjoy!
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