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Udon Noodle Stir-Fry
with Mushrooms & Bok Choy
30 MIN
+$4.99/serving
4 Servings
From the Test Kitchen
In this stir-fry, delightfully chewy udon noodles and tender mushrooms get plenty of contrasting texture from crisp bok choy 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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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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4 Pasture-Raised Eggs
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1 lb Fresh Udon Noodles (Previously Frozen)
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½ lb Mushrooms
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2½ Tbsps Vegetable Demi-Glace
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3 Tbsps Soy-Miso Sauce
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1 Tbsp Sambal Oelek
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3 Tbsps Roasted Peanuts
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⅓ cup East Asian-Style Sautéed Aromatics
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15 oz Baby Bok Choy
step-by-step
instructions
1
Prepare & cook the vegetables
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. 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 chopped bok choy and sautéed aromatics (carefully, as the liquid may splatter); 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
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.
3
Cook the shrimp & noodles
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and the shrimp are cooked through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with 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. Turn off the heat. Serve the cooked noodles, shrimp, and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!
1
Prepare & cook the vegetables
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. 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 chopped bok choy and sautéed aromatics (carefully, as the liquid may splatter); 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
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.
3
Cook the shrimp & noodles
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and the shrimp are cooked through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with 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. Turn off the heat. Serve the cooked noodles, shrimp, and vegetables topped with the fried eggs. Garnish with the peanuts. Enjoy!
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