Sweet & Spicy Udon Stir-Fry with Cabbage, Peppers & Soft-Boiled Eggs

Sweet & Spicy Udon Stir-Fry

with Cabbage, Peppers & Soft-Boiled Eggs

25 MIN
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 hoisin, soy sauce, sambal oelek, and more that we’re using in this dish. We’re topping it all with a silky soft-boiled egg and crunchy peanuts for deliciously varied textures and flavors in every bite.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Sweet & Spicy Udon Stir-Fry with Cabbage, Peppers & Soft-Boiled Eggs
Title
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 2 Pasture-Raised Eggs
  • 4 oz Sweet Peppers
  • 2 Scallions
  • ½ lb Red Cabbage
  • 2 cloves Garlic
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Vegetable Demi-Glace
  • 3 Tbsps Roasted Peanuts

Sweet & Spicy Udon Stir-Fry

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

Fill a small 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 stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a separate bowl, combine the soy sauce, hoisin sauce, vinegar, demi-glace, 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 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.

Cook the eggs:
Start the stir-fry:
3 Start the stir-fry:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Finish the stir-fry & serve your dish:

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the separated noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Finish the stir-fry & serve your dish:
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