Fast & Easy

One-Pan Udon Noodle Stir-Fry

with Mushrooms & Bok Choy

30 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

In this stir-fry, delightfully chewy udon noodles and tender mushrooms get plenty of contrasting texture from crisp bok choy and a garnish of roasted peanuts. The smooth yolk of a fried egg adds a final layer of savory flavor to the slightly sweet and spicy sauce that brings it all together.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Pasture-Raised Eggs
1 lb Udon Noodles
15 oz Baby Bok Choy
½ lb Mushrooms
2½ Tbsps Vegetable Demi-Glace
3 Tbsps Soy-Miso Sauce
1 Tbsp Sambal Oelek
3 Tbsps Roasted Peanuts
⅓ cup East Asian-Style Sautéed Aromatics

step-by-step

instructions

Cook Along

1 Prepare & cook the vegetables

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped bok choy and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

2 Separate the noodles & make the sauce

Meanwhile, using your hands, carefully separate the noodles. In a bowl, combine the soy-miso sauce, demi-glace, 1/2 cup of 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 & finish the noodles

To the same pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Fry the eggs & serve your dish

In the same pan, heat a drizzle of 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. Turn off the heat. Serve the finished noodles topped with the fried eggs. Garnish with the peanuts. Enjoy!