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One-Pot Shrimp & Udon Noodles
with Carrots & Bok Choy
25 MIN
+$1.95/serving
4 Servings
From the Test Kitchen
When tossed together with our dynamic soy-based sauce, delightfully chewy udon noodles pair seamlessly with juicy shrimp and sautéed carrots and bok choy. It’s all complete with a garnish of crunchy sesame seeds.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Pork
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¾ lb Carrots
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1 lb Fresh Udon Noodles (Previously Frozen)
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1 Tbsp Sambal Oelek
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15 oz Baby Bok Choy
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1 tsp Black & White Sesame Seeds
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⅓ cup East Asian-Style Sautéed Aromatics
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2 Tbsps Sesame Oil
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⅓ cup Soy-Miso Sauce
step-by-step
instructions
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; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the soy-miso sauce, 1/2 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. Taste, then season with salt and pepper if desired.
2
Cook the pork
In a large pot, heat the sesame oil on medium-high until hot. Add the pork; 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. Leaving any browned bits (or fond) in the pot, transfer to a bowl.
3
Cook the vegetables
In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced bok choy and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until throughly combined and the vegetables are softened.
4
Finish & serve your dish
Using your hands, carefully separate the noodles. To the pot, add the noodles, sauce (carefully, as the liquid may splatter), and cooked pork. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined 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 sesame seeds. Enjoy!
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; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the soy-miso sauce, 1/2 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. Taste, then season with salt and pepper if desired.
2
Cook the pork
In a large pot, heat the sesame oil on medium-high until hot. Add the pork; 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. Leaving any browned bits (or fond) in the pot, transfer to a bowl.
3
Cook the vegetables
In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced bok choy and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until throughly combined and the vegetables are softened.
4
Finish & serve your dish
Using your hands, carefully separate the noodles. To the pot, add the noodles, sauce (carefully, as the liquid may splatter), and cooked pork. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined 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 sesame seeds. Enjoy!
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