One-Pan Pork & Udon Noodles

with Broccoli & Carrots

40 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

This irresistible noodle dish has all the makings of a comfort food favorite. To top delightfully chewy udon noodles, you’ll make a saucy stir-fry of ground pork, carrots, and broccoli coated in a bold combo of sweet soy glaze and savory black bean-chile sauce.
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Dietary Information

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Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

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fresh

ingredients

2 Pasture-Raised Eggs
½ lb Udon Noodles
6 oz Carrots
½ lb Broccoli
1 Bell Pepper
2 Scallions
3 Tbsps Savory Black Bean-Chile Sauce
2 cloves Garlic
3 Tbsps Soy Glaze
1 tsp Black & White Sesame Seeds
¼ tsp Crushed Red Pepper Flakes

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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. 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. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean-chile sauce, soy glaze, and 1/3 cup of water.

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. Wipe out the pan.

3 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets, sliced carrots, and diced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the water has cooked off. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

4 Finish the noodles & 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 constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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One-Pan Pork & Udon Noodles