One-Pan Peanut Udon Stir-Fry

with Fried Eggs, Sesame Seeds & Crispy Onions

30 MIN

+$2.99/serving 4 Servings

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add Ground Pork

From the Test Kitchen

Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of smooth peanut butter spread, tahini, sambal oelek, and more that we’re using in this dish. Rich fried eggs and crispy onions add remarkable depth of flavor and textural contrast in every bite.
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Nutrition

PER SERVING
Calories

970 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
4 Pasture-Raised Eggs
15 oz Baby Bok Choy
1 lb Udon Noodles
½ lb Mushrooms
2 Tbsps Smooth Peanut Butter Spread
1 Tbsp Yellow Curry Paste
⅓ cup Soy Glaze
1 Lime
⅓ cup East Asian-Style Sautéed Aromatics
3 Tbsps Roasted Peanuts
⅓ cup Crispy Onions
1 tsp Black & White Sesame Seeds
2 Tbsps Tahini
1 Tbsp Sambal Oelek
1 Tbsp Soy Sauce

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 the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, tahini, soy glaze, the juice of both lime halves, 2 tablespoons of water, as much of the curry paste as you'd like, and as much of the sambal oelek 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 bowl.

3 Start the stir-fry

In the pan of reserved fond, 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 chopped bok choy, soy sauce (carefully, as the liquid may splatter), and sautéed aromatics; season with salt and pepper if desired. Cook, stirring frequently, 3 to 4 minutes, or until softened.

4 Finish the stir-fry

Using your hands, carefully separate the noodles. To the same pan, add the noodles, cooked pork, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to four serving bowls. Rinse and wipe out the pan.

5 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 finished stir-fry topped with the fried eggs. Garnish with the peanuts, crispy onions, and sesame seeds. Enjoy!