One-Pan Spicy Pork Udon with Carrots, Spinach & Sesame Seeds
Fast & Easy

One-Pan Spicy Pork Udon

with Carrots, Spinach & Sesame Seeds

25 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Ground Pork

    From the Test Kitchen

    In this dish, we’re highlighting chewy udon noodles by tossing them with a sauce of black bean sauce, soy glaze, gochujang, and more that perfectly complements the richness of ground pork. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    One-Pan Spicy Pork Udon with Carrots, Spinach & Sesame Seeds
    Title
    • 10 oz Ground Pork
    • ½ lb Udon Noodles
    • 2 cloves Garlic
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 6 oz Carrots
    • 2 Tbsps Soy Glaze
    • 2 tsps Gochujang
    • 2 Tbsps Black Bean Sauce
    • 3 oz Baby Spinach
    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; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean 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.

    Brown the pork
    2 Brown 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. Cook, without stirring, 2 to 3 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 browned.

    Add the carrots & garlic
    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.

    Finish the stir-fry & serve your dish
    4 Finish the stir-fry & serve your dish
    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 stir-fry garnished 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; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean 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 a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 2 to 3 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 browned.

    Brown the pork
    Add the carrots & garlic
    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 the stir-fry & serve your dish
    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 stir-fry garnished with the sesame seeds. Enjoy!
    Finish the stir-fry & serve your dish
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