Udon Noodle Stir-Fry Fill 1 Created with Sketch.

with Cabbage, Mushrooms, & Fried Eggs

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
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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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Prepare & cook the vegetables:
1 Prepare & cook the vegetables:

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.

Separate the noodles & make the sauce:
2 Separate the noodles & make the sauce:

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.

Cook the noodles:
3 Cook the noodles:

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.

Fry the eggs & serve your dish:
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 and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!

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Prepare & cook the vegetables:
1 Prepare & cook the vegetables:

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.

2 Separate the noodles & make the sauce:

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.

Separate the noodles & make the sauce:
Cook the noodles:
3 Cook the noodles:

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.

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 and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!

Fry the eggs & serve your dish: