One-Pan Pork & Udon with Vegetables & Peanut Sauce
Make It Vegetarian

One-Pan Pork & Udon

with Vegetables & Peanut Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Make it Vegetarian
    remove Pork. Add 2 Pasture-Raised Eggs & 1 Bell Pepper
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • Make it Vegetarian

    From the Test Kitchen

    In this hearty noodle dish, chewy udon 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, then topped with a sprinkle of sesame seeds for textural contrast.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    One-Pan Pork & Udon with Vegetables & Peanut Sauce
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Udon Noodles
    • 10 oz Baby Bok Choy
    • 1 Bell Pepper
    • 6 oz Carrots
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Lime
    • 1 Tbsp Smooth Peanut Butter Spread
    • 3 Tbsps Savory Black Bean-Chile Sauce
    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. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, black bean-chile sauce, the juice of both lime halves, 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 peppers. 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. 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. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, black bean-chile sauce, the juice of both lime halves, 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 peppers. 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. Enjoy!

    Finish the noodles & serve your dish
    Browse Steps
    1 of 4