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One-Pan Udon Noodle & Spicy Peanut Stir-Fry
with Mushrooms, Carrots & Bok Choy
25 MIN
+$2.99/serving
2 Servings
From the Test Kitchen
Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of smooth peanut butter spread, soy sauce, sambal oelek, and more that we’re using in this dish. For a final kick, we’re topping it all with a sprinkle of togarashi—a vibrant Japanese blend that highlights two kinds of paprika, sesame seeds, and dried orange peel.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories820 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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10 oz Baby Bok Choy
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1 Tbsp Soy Sauce
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1 Tbsp Sambal Oelek
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6 oz Carrots
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4 oz Mushrooms
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1 Tbsp Smooth Peanut Butter Spread
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1 Tbsp Rice Vinegar
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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3 Tbsps East Asian-Style Sautéed Aromatics
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2 tsps Honey
step-by-step
instructions
1
Prepare the ingredients
Remove the honey and noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.
2
Make the sauce
In a bowl, whisk together the peanut butter spread, vinegar, honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the stir-fry
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted.
5
Finish the stir-fry & serve your dish
Using your hands, carefully separate the noodles. To the pan, add the cooked pork, 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 stir-fry garnished with the togarashi. Enjoy!
1
Prepare the ingredients
Remove the honey and noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.
2
Make the sauce
In a bowl, whisk together the peanut butter spread, vinegar, honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
3
Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the stir-fry
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted.
5
Finish the stir-fry & serve your dish
Using your hands, carefully separate the noodles. To the pan, add the cooked pork, 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 stir-fry garnished with the togarashi. Enjoy!
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