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

Sweet & Spicy Udon Stir-Fry

with Cabbage, Peppers & Soft-Boiled Eggs

Group Created with Sketch. 25 min myWW™
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
13 green SmartPoints®
11 blue SmartPoints®
11 purple SmartPoints®

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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
  • 2 cloves Garlic
  • ½ lb Red Cabbage
  • 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
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.

Cook the eggs:
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.

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.

Finish the stir-fry & serve your dish:
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!

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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: