Pork Udon Noodles with Broccoli, Carrots & Sesame Seeds
Make It Vegetarian

Pork Udon Noodles

with Broccoli, Carrots & Sesame Seeds

40 MIN
2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • Make it Vegetarian
    remove Pork. Add 4 oz Mushrooms & 2 Pasture-Raised Eggs
  • Make it Vegetarian

    From the Test Kitchen

    This irresistible noodle dish has all the makings of a comfort food favorite. To top delightfully chewy udon noodles, you’ll make a saucy stir-fry of ground pork, carrots, and broccoli coated in a bold combo of sweet soy glaze and savory black bean-chile sauce.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Pork Udon Noodles with Broccoli, Carrots & Sesame Seeds
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Udon Noodles
    • 3 Tbsps Soy Glaze
    • 2 cloves Garlic
    • 1 tsp Black & White Sesame Seeds
    • ¼ tsp Crushed Red Pepper Flakes
    • 6 oz Carrots
    • 2 Scallions
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • ½ lb Broccoli
    • 4 oz Mushrooms
    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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. In a bowl, whisk together the black bean-chile sauce, soy glaze, and 1/3 cup of water.

    Cook the eggs
    2 Cook 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; 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. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the broccoli florets and sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the water has cooked off. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

    Finish the noodles & serve your dish
    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles and sauce. Cook, stirring constantly, 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 topped with the fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. In a bowl, whisk together the black bean-chile sauce, soy glaze, and 1/3 cup of water.

    2 Cook 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; 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. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Cook the eggs
    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the broccoli florets and sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the water has cooked off. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles and sauce. Cook, stirring constantly, 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 topped with the fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy! 

    Finish the noodles & serve your dish
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