One-Pot Spicy Beef Udon with Mushrooms, Bok Choy & Sesame Seeds

One-Pot Spicy Beef Udon

with Mushrooms, Bok Choy & Sesame Seeds

35 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 Smoky-Flavored Poblano Pork Sausage
    includes 18 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage
    • with Smoky-Flavored Poblano Pork Sausage

    From the Test Kitchen

    These spicy, saucy noodles come together in only one pot and are bursting with dynamic flavors thanks to the sauce featuring soy glaze, soy sauce, chili crisp, gochujang, and more. You'll cook the mushrooms and bok choy in the fond from our browned beef for even more flavor, and garnish with sesame seeds for a nutty finish.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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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 Spicy Beef Udon with Mushrooms, Bok Choy & Sesame Seeds
    Title
    • 18 oz Smoky-Flavored Poblano Pork Sausage
    • 1 lb Udon Noodles
    • 15 oz Baby Bok Choy
    • ½ lb Mushrooms
    • 2 Scallions
    • 2 cloves Garlic
    • ⅓ cup Soy Glaze
    • 1 Tbsp Gochujang
    • 2 Tbsps Soy Sauce
    • 2 Tbsps Seasoned Black Vinegar
    • 1 tsp Black & White Sesame Seeds
    • 4 tsps Chili Crisp Seasoning

    One-Pot Spicy Beef Udon

    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 the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water, as much of the gochujang as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

    2 Cook the sausage

    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl. Taste, then season with salt and pepper if desired.

    Cook the sausage
    Cook the vegetables
    3 Cook the vegetables

    In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    4 Finish the noodles & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. To the pot, add the noodles, chopped bok choy leaves, cooked sausage, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 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, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

    Finish the noodles & serve your dish
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