Spicy Udon Stir-Fry with Peppers, Carrots & Broccoli

Spicy Udon Stir-Fry

with Peppers, Carrots & Broccoli

35 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
      590 Cals (est.)
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    fresh
    ingredients
    Spicy Udon Stir-Fry with Peppers, Carrots & Broccoli
    Title
    • 4 Pasture-Raised Eggs
    • 1 lb Udon Noodles
    • 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
    • 1 lb Broccoli
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Add the sesame oil (carefully, as the liquid may splatter), sliced carrots, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

    Finish the stir-fry & serve your dish
    4 Finish the stir-fry & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the sautéed aromatics (carefully, as the liquid may splatter), noodles, and sauce. Season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Serve the finished stir fry topped with the seasoned eggs. Garnish with the furikake. Enjoy!

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    Spicy Udon Stir-Fry

    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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Add the sesame oil (carefully, as the liquid may splatter), sliced carrots, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

    4 Finish the stir-fry & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the sautéed aromatics (carefully, as the liquid may splatter), noodles, and sauce. Season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Serve the finished stir fry topped with the seasoned eggs. Garnish with the furikake. Enjoy!

    Finish the stir-fry & serve your dish
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