Udon Noodle Stir-Fry with Mushrooms & Cabbage

Udon Noodle Stir-Fry

with Mushrooms & Cabbage

35 MIN
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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    fresh
    ingredients
    Udon Noodle Stir-Fry with Mushrooms & Cabbage
    Title
    • 4 Pasture-Raised Eggs
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • ½ lb Mushrooms
    • 1 lb Red Cabbage
    • 2½ Tbsps Vegetable Demi-Glace
    • 3 Tbsps Soy-Miso Sauce
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup East Asian-Style Sautéed Aromatics
    Prepare & cook the vegetables
    1 Prepare & cook the vegetables

    Remove the noodles from the refrigerator to bring to room temperature. 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 a drizzle 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 (carefully, as the liquid may splatter); 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. Wipe out the pan.

    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 noodles
    3 Cook the noodles

    To the same pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with the foil to keep warm. Rinse and wipe out the pan.

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

    In the same pan, heat a drizzle 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. Turn off the heat. Serve the cooked 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

    Remove the noodles from the refrigerator to bring to room temperature. 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 a drizzle 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 (carefully, as the liquid may splatter); 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. Wipe out the pan.

    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 noodles
    3 Cook the noodles

    To the same pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with the foil to keep warm. Rinse and wipe out the pan.

    4 Fry the eggs & serve your dish

    In the same pan, heat a drizzle 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. Turn off the heat. Serve the cooked noodles and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!

    Fry the eggs & serve your dish
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