Beef & Wonton Noodle Stir-Fry with Snow Peas & Peanuts
Make It Vegetarian

Beef & Wonton Noodle Stir-Fry

with Snow Peas & Peanuts

30 MIN
2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • Make it Vegetarian
    remove Beef. Add 2 Pasture-Raised Eggs & 6 oz Asparagus View recipe
  • with Ground Beef

    From the Test Kitchen

    You’ll make this stir-fry by tossing tender beef, wonton noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, sweet chili sauce, and more. A crunchy topping of roasted peanuts adds textural contrast to the dish.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    ingredients
    Beef & Wonton Noodle Stir-Fry with Snow Peas & Peanuts
    Title
    • 10 oz Ground Beef
    • 6 oz Wonton Noodles
    • 3 Tbsps Sweet Chili Sauce
    • 2 Tbsps Soy Glaze
    • 2 cloves Garlic
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sambal Oelek
    • 4 oz Snow Peas
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook the noodles
    2 Cook the noodles

    Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Cook the beef & peas
    3 Cook the beef & peas

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully drain off and discard any excess oil. Using a spoon, move the beef to one side of the pan. Add the halved peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the beef is cooked through. Turn off the heat.

    Finish the stir-fry & serve your dish
    4 Finish the stir-fry & serve your dish

    Add the sauce and cooked beef and peas to the pot of cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the noodles

    Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Cook the noodles
    Cook the beef & peas
    3 Cook the beef & peas

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully drain off and discard any excess oil. Using a spoon, move the beef to one side of the pan. Add the halved peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the beef is cooked through. Turn off the heat.

    4 Finish the stir-fry & serve your dish

    Add the sauce and cooked beef and peas to the pot of cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Finish the stir-fry & serve your dish
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