Udon Noodle Stir-Fry with Cabbage, Mushrooms & Fried Eggs

Udon Noodle Stir-Fry

with Cabbage, Mushrooms & Fried Eggs

25 MIN
4 Servings
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From the Test Kitchen

In this easy stir-fry, delightfully chewy udon noodles and tender mushrooms get plenty of contrasting texture from crunchy shredded cabbage and a garnish of roasted peanuts. The smooth yolk of a fried egg adds a final layer of savory flavor to the slightly sweet and spicy sauce that brings it all together.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Udon Noodle Stir-Fry with Cabbage, Mushrooms & Fried Eggs
Title
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • 4 Pasture-Raised Eggs
  • ½ lb Cremini Mushrooms
  • 1 lb Red Cabbage
  • 2 Tbsps Vegetable Demi-Glace
  • 3 Tbsps Soy-Miso Sauce
  • ½ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Roasted Peanuts

Udon Noodle Stir-Fry

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut out and discard the core of the cabbage, then thinly slice the leaves. Roughly chop the peanuts. 

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon 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 sliced cabbage and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook the vegetables:
Prepare the noodles & make the sauce:
3 Prepare the noodles & make the sauce:

Meanwhile, 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.

4 Cook the noodles:

To the same pan, add the prepared 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. Stir to combine. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Rinse and wipe out the pan.

Cook the noodles:
Fry the eggs & serve your dish:
5 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons 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 chopped peanuts. Enjoy!

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