Mushroom & Cabbage Udon Noodle Stir-Fry with a Fried Egg

Mushroom & Cabbage Udon Noodle Stir-Fry

with a Fried Egg

20 MIN
+$4.45/serving 4 Servings
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    From the Test Kitchen

    In this stir-fry, delightfully chewy udon noodles and tender mushrooms get plenty of contrasting texture from crunchy shredded cabbage and a garnish of roasted peanuts. The smooth yolk of a fried egg adds a final layer of savory flavor to the slightly sweet and spicy sauce that brings it all together.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    fresh
    ingredients
    Mushroom & Cabbage Udon Noodle Stir-Fry with a Fried Egg
    Title
    • 18 oz Thinly Sliced Beef
    • 4 Pasture-Raised Eggs
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • ½ lb Mushrooms
    • ½ lb Red Cabbage
    • 2 Tbsps Vegetable Demi-Glace
    • 3 Tbsps Soy-Miso Sauce
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    Prepare & cook the vegetables
    1 Prepare & cook the vegetables

    Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced cabbage and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm.

    Separate the noodles & make the sauce
    2 Separate the noodles & make the sauce

    Using your hands, carefully separate the noodles. In a bowl, combine the soy-miso sauce, demi-glace, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the beef & noodles
    3 Cook the beef & noodles

    Separate the beef; pat dry with paper towels. Season with salt and pepper. To the same pan, add the seasoned beef in an even layer. Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the noodles and sauce. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and the beef is just cooked through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with the foil to keep warm. Wipe out the pan.

    Fry the eggs & serve your dish
    4 Fry the eggs & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the cooked beef, noodles, and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!

    Tips from Home Chefs

    Prepare & cook the vegetables
    1 Prepare & cook the vegetables

    Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced cabbage and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm.

    2 Separate the noodles & make the sauce

    Using your hands, carefully separate the noodles. In a bowl, combine the soy-miso sauce, demi-glace, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Separate the noodles & make the sauce
    Cook the beef & noodles
    3 Cook the beef & noodles

    Separate the beef; pat dry with paper towels. Season with salt and pepper. To the same pan, add the seasoned beef in an even layer. Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the noodles and sauce. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and the beef is just cooked through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with the foil to keep warm. Wipe out the pan.

    4 Fry the eggs & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the cooked beef, noodles, and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!

    Fry the eggs & serve your dish
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