One-Pan Pork & Udon
with Peanut Sauce & Bok Choy
Ingredients
- 1/4 lb Udon Noodles
- 10 oz Ground Pork
- 10 oz Baby Bok Choy
- 6 oz Carrots
- 1 Lime
- 1/4 cup East Asian-Style Sautéed Aromatics
- 3 Tbsps Savory Black Bean-Chile Sauce
- 1 Tbsp Smooth Peanut Butter Spread
- 1 tsp Black & White Sesame Seeds
- 2 Pasture-Raised Eggs
- 4 oz Mushrooms
From your pantry:
Instructions
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Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, black bean-chile sauce, the juice of both lime halves, and 2 tablespoons of water.
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Brown the pork
Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.
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Add the vegetables
To the pan, add the sliced carrots and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the pork is browned and cooked through and the carrots are slightly softened. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
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Finish the noodles & serve your dish
Using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the sesame seeds. Enjoy!
Protein Variations
Vegetarian
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Prepare the ingredients & make the sauce
Prepare the ingredients and make the sauce as directed. Thinly slice the mushrooms.
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Add the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter) and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
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Finish the noodles & serve your dish
Using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds. Enjoy!
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