Udon Noodles & Fried Eggs

with Gai Lan, Carrots & Sesame-Sambal Sauce

20 MIN

2 Servings

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From the Test Kitchen

We’re using just one pan to bring together deliciously chewy udon noodles, sautéed veggies, and an irresistible sauce that balances sambal oelek (a chile paste) with nutty sesame-based tahini. A fried egg adds a final layer of satisfying flavor to the dish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Fresh Udon Noodles (Previously Frozen)
6 oz Gai Lan
6 oz Carrots
2 Tbsps Tahini
1 Tbsp Soy Sauce
1 Tbsp Honey
1 Tbsp Sambal Oelek
1 Tbsp Rice Vinegar
½ cup Asian-Style Sautéed Aromatics
1 tsp Furikake

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the gai lan stems. Halve the gai lan crosswise to separate the stems and leaves; thinly slice the stems on an angle and roughly chop the leaves. Peel the carrots and thinly slice on an angle. Place in a bowl; add the sliced gai lan stems. In a separate bowl, whisk together the tahini, vinegar, honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the prepared carrots and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened.

3 Cook the noodles & sauce:

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the prepared noodles, chopped gai lan leaves, and sauce. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Transfer to two dishes; cover each with foil to keep warm. Rinse and wipe out the pan.

4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon 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 vegetables and noodles topped with the fried eggs. Garnish with the furikake. Enjoy!

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Udon Noodles & Fried Eggs