Pork Udon Noodles
with Broccoli, Carrots & Sesame Seeds
Ingredients
- 10 oz Ground Pork
- 2 Pasture-Raised Eggs
- 4 oz Mushrooms
- 1/2 lb Udon Noodles
- 1/2 lb Broccoli
- 6 oz Carrots
- 2 cloves Garlic
- 2 Scallions
- 3 Tbsps Soy Glaze
- 3 Tbsps Savory Black Bean-Chile Sauce
- 1 tsp Black & White Sesame Seeds
- 1/4 tsp Crushed Red Pepper Flakes
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. Cut off and discard the bottom 1⁄2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean-chile sauce, soy glaze, and 1⁄3 cup of water.
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Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl; cover with foil to keep warm.
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Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
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Finish the noodles & serve your dish
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. 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 and sliced green tops of the scallions. Enjoy!
Protein Variations
Vegetarian
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Customized Step 1 if you chose Vegetarian
Prepare the ingredients and make the sauce as directed in Step 1. Cut the mushrooms into bite-sized pieces.
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Customized Step 2 if you chose Vegetarian
In a large pan (nonstick, if you have one), heat a drizzle 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. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
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Customized Step 3 if you chose Vegetarian
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the broccoli florets and sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
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Customized Step 4 if you chose Vegetarian
Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles and sauce. 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 topped with the fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
Contains: Wheat, Soy, Eggs, Sesame
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