One-Pan Udon Noodle Stir-Fry with Mushrooms & Bok Choy

One-Pan Udon Noodle Stir-Fry

with Mushrooms & Bok Choy

30 MIN
+$3.99/serving 4 Servings
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  • Keep it Vegetarian
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    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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    • Nutrition
      PER SERVING
    • Calories
      960 Cals (est.)
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    fresh
    ingredients
    One-Pan Udon Noodle Stir-Fry with Mushrooms & Bok Choy
    Title
    • 20 oz Smoky-Flavored Poblano Pork Sausage
    • 4 Pasture-Raised Eggs
    • 1 lb Udon Noodles
    • ½ lb Mushrooms
    • 15 oz Baby Bok Choy
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 2 Tbsps Seasoned Black Vinegar
    • 1 Tbsp Gochujang
    • 1 Tbsp Soy Sauce
    • ⅓ cup Soy Glaze
    • 3 Tbsps Roasted Peanuts
    • 4 tsps Chili Crisp Seasoning
    • 1 tsp Black & White Sesame Seeds
    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. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the soy glaze, soy sauce, vinegar, as much of the gochujang as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

    Cook the sausage
    2 Cook the sausage

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

    Cook & finish the noodles
    4 Cook & finish the noodles

    Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked sausagechopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to 4 serving dishes. Rinse and wipe out the pan.

    Fry the eggs & serve your dish
    5 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 sesame seeds, peanuts, and as much of the remaining chili crisp as you'd like. 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. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the soy glaze, soy sauce, vinegar, as much of the gochujang as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

    2 Cook the sausage

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the sausage
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

    4 Cook & finish the noodles

    Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked sausagechopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to 4 serving dishes. Rinse and wipe out the pan.

    Cook & finish the noodles
    Fry the eggs & serve your dish
    5 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 sesame seeds, peanuts, and as much of the remaining chili crisp as you'd like. Enjoy!

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