Udon Noodle Stir-Fry with Mushrooms & Bok Choy

Udon Noodle Stir-Fry

with Mushrooms & Bok Choy

30 MIN
+$2.99/serving 4 Servings
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    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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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Udon Noodle Stir-Fry with Mushrooms & Bok Choy
    Title
    • 18 oz Ground Pork
    • 4 Pasture-Raised Eggs
    • 1 lb Udon Noodles
    • ½ lb Mushrooms
    • 3 Tbsps Soy-Miso Sauce
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 15 oz Baby Bok Choy
    • 2 Tbsps Vegetarian Worcestershire Sauce

    Udon Noodle Stir-Fry

    Prepare & cook the vegetables
    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 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. Wipe out the pan.

    2 Separate the noodles & make the sauce

    Meanwhile, using your hands, carefully separate the noodles. In a bowl, combine the soy-miso sauce, worcestershire sauce, 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 & finish the noodles
    3 Cook & finish the noodles

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. 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 pork is cooked through. Transfer to the bowl of cooked vegetables and stir to combine. Cover with foil to keep warm. Rinse and 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 finished noodles topped with the fried eggs. Garnish with the peanuts. Enjoy!

    Fry the eggs & serve your dish
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