One-Pan Beef & Udon Noodle Stir-Fry

with Bok Choy & Bell Pepper

25 MIN

+$1.99/serving 2 Servings

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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

490 Cals (est.)

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fresh

ingredients

½ lb Udon Noodles
2 Pasture-Raised Eggs
4 oz Mushrooms
10 oz Baby Bok Choy
1 Bell Pepper
2 Scallions
1 Tbsp Sesame Oil
2 tsps Gochujang
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar

step-by-step

instructions

Cook Along

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. Cut the mushrooms into bite-sized pieces. 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 (nonstick, if you have one), 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. Transfer to a plate. Cover with foil to keep warm.

3 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces, diced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy; 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 the stir-fry & 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 fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!

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One-Pan Beef & Udon Noodle Stir-Fry