One-Pan Pork & Udon with Peanut Sauce & Bok Choy

One-Pan Pork & Udon

with Peanut Sauce & Bok Choy

30 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • Make it Vegetarian
    remove Pork. Add 2 Pasture-Raised Eggs & 1 Bell Pepper
  • Make it Vegetarian

    From the Test Kitchen

    In this hearty dish, springy udon noodles and rich ground pork are tossed in a savory sauce featuring smooth peanut butter spread, black bean-chile sauce, lime juice, and more. It's stirred together with tender bites of sautéed carrots and bok choy and topped with a sprinkle of sesame seeds for textural contrast.
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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    One-Pan Pork & Udon with Peanut Sauce & Bok Choy
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Udon Noodles
    • 10 oz Baby Bok Choy
    • 6 oz Carrots
    • 1 Bell Pepper
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Lime
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Smooth Peanut Butter Spread
    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. Peel the carrots; thinly slice on an angle. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Quarter the lime. In a bowl, whisk together the peanut butter spread, vinegar, black bean-chile sauce, the juice of 2 lime wedges, and 2 tablespoons of water.

    Cook the eggs
    2 Cook the eggs

    In a large pan (nonstick, if you have one), 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. Wipe out the pan.

    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced pepper in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter) and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Finish the noodles & serve your dish
    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, 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. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy! 

    Tips from Home Chefs

    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. Peel the carrots; thinly slice on an angle. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Quarter the lime. In a bowl, whisk together the peanut butter spread, vinegar, black bean-chile sauce, the juice of 2 lime wedges, and 2 tablespoons of water.

    2 Cook the eggs

    In a large pan (nonstick, if you have one), 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. Wipe out the pan.

    Cook the eggs
    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced pepper in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter) and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, 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. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy! 

    Finish the noodles & serve your dish
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