Sweet & Spicy Udon Noodle Stir-Fry with Bok Choy, Sweet Peppers & Fried Eggs

Sweet & Spicy Udon Noodle Stir-Fry

with Bok Choy, Sweet Peppers & Fried Eggs

20 MIN
10 SmartPoints®
2 Servings
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
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. 

Start the stir-fry:
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. 

Fry the eggs:
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. 

Finish the stir-fry & serve your dish:
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! 

Tips from Home Chefs

Prepare the ingredients & make the sauce:
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. 

Start the stir-fry:
Fry the eggs:
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! 

Finish the stir-fry & serve your dish:
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