Make It Vegetarian

One-Pan Udon Stir-Fry

with Carrots, Spinach & Sesame Seeds

25 MIN

2 Servings

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Make it Vegetarian

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 beef. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Udon Noodles
2 cloves Garlic
1 Tbsp Sherry Vinegar
1 Tbsp Sesame Oil
1 tsp Black & White Sesame Seeds
6 oz Carrots
3 oz Baby Spinach
2 Tbsps Soy Glaze
2 tsps Gochujang
2 Tbsps Black Bean Sauce

step-by-step

instructions

Cook Along

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 Fry the eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; season with salt and pepper. Cover with foil to keep warm. Wipe out the pan.

3 Add the carrots & garlic

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Finish the stir-fry & serve your dish

Using your hands, carefully separate the noodles. To the pan of cooked 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 topped with the fried eggs. Garnish with the sesame seeds. Enjoy!