Sweet & Spicy Udon Noodles with Fried Eggs & Vegetables

ingredients

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  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 2 Pasture-Raised Eggs
  • ½ lb Shredded Cabbage
  • 6 oz Carrots
  • 1 Tbsp Gochujang
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 1 tsp Black & White Sesame Seeds
  • ½ cup Asian-Style Sautéed Aromatics

 

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1.Wash and dry the the carrots. Peel the carrots; halve lengthwise, then thinly slice crosswise. Separate the noodles. In a bowl, combine the demi-glace, sugar, vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Stir until the sugar has dissolved.

 

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2.In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened.

 

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3.Add the noodles, aromatics, and sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are coated and heated through. Divide between two dishes and loosely cover with aluminum foil to keep warm. Wipe out the pan.

 

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4.In the same pan, 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. Serve the cooked noodles topped with the fried eggs. Garnish with the sesame seeds. Enjoy!

 

To bring together deliciously chewy udon noodles and sautéed veggies, we’re coating them in a flavorful sauce that balances gochujang (a traditional Korean chile paste) with a touch of sugar.

 

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