One-Pan Spicy Pork Udon with Carrots, Spinach & Sesame Seeds

Step 1

1 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; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean sauce, soy glaze, sesame oil, 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.

Step 2

2 Brown 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. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned.

Step 3

3 Add the carrots & garlic Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the pork is cooked through.

Step 4

4 Finish the stir-fry & serve your dish Using your hands, carefully separate the noodles. To the pan of cooked pork and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Step 5

Using your hands, carefully separate the noodles. To the pan of cooked pork and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Step 6

1 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; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the black bean sauce, soy glaze, sesame oil, 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.

Step 7

2 Brown 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. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned.

Step 8

3 Add the carrots & garlic Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the pork is cooked through.

Step 9

4 Finish the stir-fry & serve your dish Using your hands, carefully separate the noodles. To the pan of cooked pork and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Step 10

Using your hands, carefully separate the noodles. To the pan of cooked pork and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!