We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Udon Noodles & Fried Eggs
with Gai Lan, Carrots & Sesame-Sambal Sauce
20 MIN
2 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
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
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!
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered