One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Bell Pepper
Make It Vegetarian

One-Pan Beef & Udon Noodle Stir-Fry

with Bok Choy & Bell Pepper

25 MIN
2 Servings
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Vegetarian
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • Make it Vegetarian
    remove Beef. Add 2 Pasture-Raised Eggs & 4 oz Sugar Snap Peas
    • Make it Vegetarian

    From the Test Kitchen

    You’ll make this dish all in one pan by tossing ground beef, tender noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, and spicy gochujang.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    fresh
    ingredients
    One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Bell Pepper
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Udon Noodles
    • 1 Tbsp Sesame Oil
    • 2 tsps Gochujang
    • 10 oz Baby Bok Choy
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 1 Bell Pepper
    • 2 Scallions
    • 4 oz Sugar Snap Peas
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    One-Pan Beef & Udon Noodle Stir-Fry

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. In a bowl, combine the soy glaze, sesame oil, vinegar, 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 eggs

    In a large pan, heat a drizzle 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. Transfer to a plate; cover with foil to keep warm.

    Cook the eggs
    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat a drizzle of olive oil over medium high heat until hot. Add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy and halved peas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted.

    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the cooked eggs. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish & serve your dish
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