Vegetable & Udon Noodle Stir-Fry with Soft-Boiled Eggs
Quick & Easy

Vegetable & Udon Noodle Stir-Fry

with Soft-Boiled Eggs

30 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Vegetable & Udon Noodle Stir-Fry with Soft-Boiled Eggs
Title
time-saving
tips & techniques
Fresh Udon Noodles
Gochujang
Scallions
Baby Bok Choy
How To: Safely Cut Round Vegetables
Chinese Black Bean Sauce
Sweet Pepper
Soy Glaze
How To: Hold a Chef's Knife
Broccoli
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

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.

Make the soft-boiled eggs:
2 Make the soft-boiled eggs:

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.

Start the stir-fry:
3 Start the stir-fry:

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 bok choy & peppers:
4 Add the bok choy & peppers:

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.

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

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

Vegetable & Udon Noodle Stir-Fry

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

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.

2 Make the soft-boiled eggs:

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.

Make the soft-boiled eggs:
Start the stir-fry:
3 Start the stir-fry:

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.

4 Add the bok choy & peppers:

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 bok choy & peppers:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

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!

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