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Sweet & Spicy Udon Noodle Stir-Fry
with Bok Choy, Sweet Peppers & Fried Eggs
20 min 10 SmartPoints®Wellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 480 Cals/serving
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View All
DownloadPlease 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.
Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich sauces, like the combo of miso paste, soy sauce, sambal, and more that we’re using in this dish. The smooth yolk of a fried egg adds a final layer savory flavor, while a garnish of sesame seeds adds pleasant crunch.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the miso paste, sugar, soy sauce, demi-glace, 1/4 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. Taste, then season with salt and pepper if desired.
2
Start the stir-fry:
In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peppers and garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
3
Fry the eggs:
While the vegetables cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
4
Finish the stir-fry & serve your dish:
While the eggs cook, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the prepared noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the miso paste, sugar, soy sauce, demi-glace, 1/4 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. Taste, then season with salt and pepper if desired.
2
Start the stir-fry:
In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peppers and garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
3
Fry the eggs:
While the vegetables cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
4
Finish the stir-fry & serve your dish:
While the eggs cook, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the prepared noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
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