One-Pot Beef & Udon Noodles with Bell Pepper & Carrots

One-Pot Beef & Udon Noodles

with Bell Pepper & Carrots

25 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
    • with Ground Pork

    From the Test Kitchen

    You’ll make this recipe all in one pot by bringing together tender noodles, rich beef, and crisp vegetables with an irresistibly savory-sweet sauce of garlic, sesame oil, sambal oelek, and more.
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    • Nutrition
      PER SERVING
    • Calories
      680 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-Pot Beef & Udon Noodles with Bell Pepper & Carrots
    Title
    • 18 oz Ground Pork
    • 1 lb Udon Noodles
    • 2 cloves Garlic
    • 1 Bell Pepper
    • ¾ lb Carrots
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sambal Oelek
    • ⅓ cup Soy Glaze
    • 2½ Tbsps Chicken Demi-Glace
    • 3 Tbsps Soy-Miso Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

    One-Pot Beef & Udon Noodles

    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 off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Combine the sliced peppers and sliced carrots in a bowl. Peel and roughly chop 2 cloves of garlic; place in a separate bowl. Add the soy-miso sauce, soy glaze, sesame oil, vinegar, demi-glace, 1/4 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. Stir to combine.  

    2 Cook the vegetables

    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.  

    Cook the vegetables
    Cook the pork
    3 Cook the pork

    Add the pork to the pot; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through.  

    4 Finish the noodles & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the togarashi. Enjoy!

    Finish the noodles & serve your dish
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