Peanut Udon Stir-Fry with Fried Eggs, Sesame Seeds & Crispy Onions

Peanut Udon Stir-Fry

with Fried Eggs, Sesame Seeds & Crispy Onions

30 MIN
4 Servings
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Vegetarian
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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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    From the Test Kitchen

    Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of smooth peanut butter spread, tahini, sambal oelek, and more that we’re using in this dish. Rich fried eggs and crispy onions add remarkable depth of flavor and textural contrast in every bite.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Peanut Udon Stir-Fry with Fried Eggs, Sesame Seeds & Crispy Onions
    Title
    • 4 Pasture-Raised Eggs
    • 1 lb Udon Noodles
    • 15 oz Baby Bok Choy
    • ½ lb Mushrooms
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Tbsp Yellow Curry Paste
    • 1 Lime
    • ⅓ cup Soy Glaze
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup Crispy Onions Or Shallots
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Tahini
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Soy 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. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, tahini, soy glaze, the juice of both lime halves, 2 tablespoons of water, as much of the curry paste as you'd like, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Start the stir-fry
    2 Start the stir-fry

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy, soy sauce (carefully, as the liquid may splatter), and sautéed aromatics; season with salt and pepper if desired. Cook, stirring frequently, 3 to 4 minutes, or until softened.

    Finish the stir-fry
    3 Finish the stir-fry

    Using your hands, carefully separate the noodles. To the same pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to four serving bowls. Rinse and wipe out the pan.

    Fry the eggs & serve your dish
    4 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished stir-fry topped with the fried eggs. Garnish with the peanuts, crispy onions or shallots, and sesame seeds. Enjoy!

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    Peanut 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. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, tahini, soy glaze, the juice of both lime halves, 2 tablespoons of water, as much of the curry paste as you'd like, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    2 Start the stir-fry

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy, soy sauce (carefully, as the liquid may splatter), and sautéed aromatics; season with salt and pepper if desired. Cook, stirring frequently, 3 to 4 minutes, or until softened.

    Start the stir-fry
    Finish the stir-fry
    3 Finish the stir-fry

    Using your hands, carefully separate the noodles. To the same pan, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to four serving bowls. Rinse and wipe out the pan.

    4 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished stir-fry topped with the fried eggs. Garnish with the peanuts, crispy onions or shallots, and sesame seeds. Enjoy!

    Fry the eggs & serve your dish
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