Chili Crisp Pork Udon with Mushrooms & Bok Choy

Chili Crisp Pork Udon

with Mushrooms & Bok Choy

30 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 1/2 lb Broccoli
  • Make it Vegetarian

    From the Test Kitchen

    These spicy, saucy noodles come together in only one pan and are bursting with dynamic flavors thanks to the sauce featuring soy glaze, soy sauce, chili crisp, and black vinegar. You'll cook the mushrooms and bok choy in the fond from our browned pork for even more flavor, and garnish with more chili crisp for a spicy finish.
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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      360 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chili Crisp Pork Udon with Mushrooms & Bok Choy
    Title
    • ½ lb Udon Noodles
    • 4 oz Mushrooms
    • 10 oz Baby Bok Choy
    • ½ lb Broccoli
    • 4 tsps Chili Crisp Seasoning
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Soy Glaze
    • 2 Scallions
    • 1 Tbsp Seasoned Black Vinegar
    • 2 cloves Garlic
    Prepare the ingredients
    1 Prepare the ingredients

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

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly tender and the water has cooked off. 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.

    Finish the noodles & serve your dish
    3 Finish the noodles & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, 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 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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

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

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly tender and the water has cooked off. 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.

    Cook the vegetables
    Finish the noodles & serve your dish
    3 Finish the noodles & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, 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 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!

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