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Spicy Udon Stir-Fry
with Peppers, Carrots & Bok Choy
35 MIN
+$2.95/serving
4 Servings
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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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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18 oz Boneless Chicken Breast Pieces
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4 Pasture-Raised Eggs
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1 lb Fresh Udon Noodles (Previously Frozen)
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15 oz Baby Bok Choy
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¾ lb Carrots
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⅓ cup Soy-Miso Sauce
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1 Tbsp Sambal Oelek
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1 Tbsp Sesame Oil
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1 tsp Furikake
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⅓ cup East Asian-Style Sautéed Aromatics
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2 Bell Peppers
step-by-step
instructions
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 up 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the vegetables
In the pan of reserved fond, 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.
5
Finish the stir-fry & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the cooked chicken, 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 the noodles are heated through. Serve the finished stir fry topped with the seasoned eggs. Garnish with the furikake. Enjoy!
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 up 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the vegetables
In the pan of reserved fond, 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.
5
Finish the stir-fry & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the cooked chicken, 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 the noodles are heated through. Serve the finished stir fry topped with the seasoned eggs. Garnish with the furikake. Enjoy!
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