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In this recipe, a flavorful sauce made with soy glaze, black bean sauce, and spicy gochujang brings together delightfully chewy udon noodles and sautéed veggies. Mixing in the yolk from a soft-boiled egg
as you eat adds even more rich flavor to the dish.
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Heat a small pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the soy glaze, vinegar, black bean sauce, 1/3 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
Carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel; season with salt and pepper.
While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.
Add the chopped bok choy and sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
Add the noodles (carefully separating with your hands before adding) and sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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