Stir-Fried Chicken & Udon Noodles with Vegetables & Spicy Peanut Sauce

Stir-Fried Chicken & Udon Noodles

with Vegetables & Spicy Peanut Sauce

35 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
    • with Ground Pork

    From the Test Kitchen

    The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and sesame oil that we’re tossing together with delightfully chewy udon noodles and verdant veggies.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Stir-Fried Chicken & Udon Noodles with Vegetables & Spicy Peanut Sauce
    Title
    • 18 oz Ground Pork
    • 1 lb Udon Noodles
    • 15 oz Baby Bok Choy
    • 2 Bell Peppers
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Roasted Peanuts
    • 1 tsp Furikake

    Stir-Fried Chicken & Udon Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sesame oil, peanut butter spread, soy glaze, vinegar, 2 tablespoons 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 pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.  

    Cook the pork
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened.

    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles, cooked pork, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake, peanuts, and sliced green tops of the scallions. Enjoy!

    Finish the noodles & serve your dish
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