Fast & Easy

Spicy Udon Stir-Fry

with Peppers, Carrots & Broccoli

35 MIN

+$4.99/serving 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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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
4 Pasture-Raised Eggs
1 lb Udon Noodles
¾ lb Carrots
⅓ cup Soy-Miso Sauce
1 Tbsp Sambal Oelek
1 Tbsp Sesame Oil
⅓ cup East Asian-Style Sautéed Aromatics
1 lb Broccoli
2 Bell Peppers
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

step-by-step

instructions

Cook Along

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. 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.

3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). 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 shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the stir-fry

In the pan of reserved fond, 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.

5 Finish the stir-fry & serve your dish

Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the cooked shrimp, sauce (carefully, as the liquid may splatter), noodles, and sautéed aromatics. 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 togarashi. Enjoy!