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Delightfully chewy udon noodles and tender mushrooms get plenty of contrasting texture in this easy stir-fry from crunchy shredded cabbage and a garnish of roasted peanuts. The smooth yolk of a fried egg adds another layer of savory flavor to the slightly sweet and spicy sauce that brings it all together.
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Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the cabbage and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm.
While the vegetables cook, using your hands, carefully separate the noodles. In a bowl, combine the soy-miso sauce, demi-glace, 1/2 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.
To the same pan, add the noodles and sauce. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with the foil to keep warm. Wipe out the pan.
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 and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!
Tips from Home Chefs