One-Pan Pork & Peanut Udon
with Bok Choy & Carrots
Ingredients
- 10 oz Ground Pork (Customization options: 10 oz Smoky-Flavored Poblano Pork Sausage or 10 oz Ground Beef)
- 1/4 lb Udon Noodles
- 10 oz Baby Bok Choy
- 6 oz Carrots
- 3 Tbsp East Asian-Style Sautéed Aromatics
- 1 Lime
- 3 Tbsp Savory Black Bean-Chile Sauce
- 2 Tbsp Smooth Peanut Butter Spread
- 2 tsp Black & White Sesame Seeds
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from 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(s) crosswise. In a small bowl, whisk together the peanut butter spread, black bean-chile sauce, 2 tablespoons of water, and as much of the lime juice as you'd like.
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Brown the pork
In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil.
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Add the vegetables
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 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. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!
Protein Variations
Sausage
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Brown the sausage
In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned.
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Add the vegetables
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 sausage 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 softened.
Ground Beef
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Brown the ground beef
In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil.
-
Add the vegetables
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 beef 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 softened.
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