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One-Pan Beef & Udon Noodle Stir-Fry
with Bok Choy & Sweet Peppers
25 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For a simplified cooking experience, 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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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Pork
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1 lb Fresh Udon Noodles (Previously Frozen)
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1 Tbsp Sesame Oil
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1 Tbsp Gochujang
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3 Tbsps Soy Glaze
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15 oz Baby Bok Choy
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1 Tbsp Rice Vinegar
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1 bunch Chives
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½ lb Sweet Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the chives. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/2 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 a drizzle 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
Cook the vegetables
To the pan of reserved fond, add the diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. 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. Turn off the heat.
4
Finish & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. Cook on medium-high, 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 pork and noodles garnished with the sliced chives. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the chives. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/2 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 a drizzle 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
Cook the vegetables
To the pan of reserved fond, add the diced peppers; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. 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. Turn off the heat.
4
Finish & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. Cook on medium-high, 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 pork and noodles garnished with the sliced chives. Enjoy!
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