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Pork Udon Noodles
with Broccoli & Sesame Seeds
35 MIN
2 Servings
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 carrots and broccoli coated in a bold combo of sweet soy glaze and savory black bean-chile sauce.
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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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½ lb Fresh Udon Noodles (Previously Frozen)
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2 cloves Garlic
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6 oz Carrots
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2 Scallions
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3 Tbsps Soy Glaze
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1 tsp Black & White Sesame Seeds
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¼ tsp Crushed Red Pepper Flakes
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3 Tbsps Savory Black Bean-Chile Sauce
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½ lb Broccoli Florets
time-saving
tips & techniques
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 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. In a separate bowl, whisk together the black bean-chile sauce, soy glaze, and 1/3 cup of water.
2
Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle of olive 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 pan, transfer to a bowl; cover with foil to keep warm.
3
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 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 combined.
4
Finish the noodles & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. Cook on medium-high, 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 garnished with the sesame seeds and sliced green tops of the scallions. 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 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. In a separate bowl, whisk together the black bean-chile sauce, soy glaze, and 1/3 cup of water.
2
Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle of olive 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 pan, transfer to a bowl; cover with foil to keep warm.
3
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 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 combined.
4
Finish the noodles & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. Cook on medium-high, 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 garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs