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Sweet & Spicy Udon Noodles
with Fried Eggs & Vegetables
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Time25 min
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Servings2
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NutritionEst. 630 calories
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We’re using one pan to bring together deliciously chewy udon noodles, sautéed veggies, and an irresistible sauce that balances gochujang (a traditional Korean chile paste) with a touch of sugar. It’s all topped with a rich fried egg and a sprinkle of sesame seeds.
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fresh
ingredients
Title
- ½ lb Fresh Udon Noodles (Previously Frozen)
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2 Pasture-Raised Eggs
- ½ lb Shredded Cabbage
- 6 oz Carrots
- 1 Tbsp Gochujang
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sugar
- 1 tsp Black & White Sesame Seeds
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½ cup Asian-Style Sautéed Aromatics
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Using your hands, carefully separate the noodles. In a bowl, combine the sugar, vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar has dissolved.
2
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 sliced carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened.
3
Add the noodles & sauce:
Add the noodles, sautéed aromatics, and sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Taste, then season with salt and pepper if desired. Divide between two dishes and loosely cover with foil to keep warm. Wipe out the pan.
4
Fry the eggs & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; 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. Serve the cooked noodles topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Using your hands, carefully separate the noodles. In a bowl, combine the sugar, vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar has dissolved.
2
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 sliced carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened.
3
Add the noodles & sauce:
Add the noodles, sautéed aromatics, and sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Taste, then season with salt and pepper if desired. Divide between two dishes and loosely cover with foil to keep warm. Wipe out the pan.
4
Fry the eggs & serve your dish:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; 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. Serve the cooked noodles topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
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