One-Pan Udon Stir-Fry with Carrots, Spinach & Sesame Seeds
Make It Vegetarian

One-Pan Udon Stir-Fry

with Carrots, Spinach & Sesame Seeds

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • Make it Vegetarian
    remove Ground Beef & add 2 Pasture-Raised Eggs
    • 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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pan Udon Stir-Fry with Carrots, Spinach & Sesame Seeds
    Title
    • 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 Triangle Created with Sketch.
    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.

    Fry the eggs
    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.

    Add the carrots & garlic
    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.  

    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 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!

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    One-Pan Udon Stir-Fry

    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 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.

    Fry the eggs
    Add the carrots & garlic
    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!

    Finish the stir-fry & serve your dish
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