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One-Pan Spicy Pork Udon
with Carrots, Spinach & Sesame Seeds
25 MIN
2 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. To elevate this dish, we’re highlighting fresh, chewy udon noodles by tossing them with a sweet and savory sauce of cumin-Sichuan peppercorn sauce, soy glaze, and more that perfectly complements the richness of the pork. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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½ lb Fresh Udon Noodles (Previously Frozen)
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2 cloves Garlic
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3 oz Baby Spinach
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6 oz Carrots
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1 Tbsp Sherry Vinegar
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
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2 Tbsps Soy Glaze
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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2 tsps Gochujang
step-by-step
instructions
1
Prepare the ingredients
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a medium bowl, whisk together the cumin-Sichuan sauce, 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
Brown the pork
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned.
3
Add the carrots & garlic
Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the pork is cooked through.
4
Finish & serve your dish
Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked pork and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!
1
Prepare the ingredients
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a medium bowl, whisk together the cumin-Sichuan sauce, 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
Brown the pork
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned.
3
Add the carrots & garlic
Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the pork is cooked through.
4
Finish & serve your dish
Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked pork and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!
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