Spicy Udon Stir-Fry with Peppers, Carrots & Bok Choy
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Spicy Udon Stir-Fry

with Peppers, Carrots & Bok Choy

25 MIN
4 Servings
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    From the Test Kitchen

    When tossed together with our dynamic soy-based sauce, delightfully chewy udon noodles pair seamlessly with sesame-sautéed vegetables. It’s all complete with a garnish of crunchy furikake (a beloved, seaweed-based spice blend).
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Spicy Udon Stir-Fry with Peppers, Carrots & Bok Choy
    Title
    • 4 Pasture-Raised Eggs
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • 15 oz Baby Bok Choy
    • ¾ lb Carrots
    • ⅓ cup Soy-Miso Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    • 1 tsp Furikake
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 2 Bell Peppers
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. In a bowl, combine the soy-miso sauce, 1/2 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook the eggs
    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots, chopped bok choy stems, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

    Finish & serve your dish
    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the sautéed aromatics, noodles, chopped bok choy leaves, and sauce. Season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake. 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. Fill a medium pot 3/4 of the way with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. In a bowl, combine the soy-miso sauce, 1/2 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

    Cook the eggs
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots, chopped bok choy stems, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the sautéed aromatics, noodles, chopped bok choy leaves, and sauce. Season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake. Enjoy!

    Finish & serve your dish
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