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
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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.)
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    Nutrition Label
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    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!

    Tips from Home Chefs

    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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