Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Stir-Fried Chicken & Noodles
with Bell Pepper, Carrots & Cabbage
30 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
For this comforting stir-fry, we’re making a sweet and savory sauce to coat fresh noodles, tender chicken, and crisp veggies—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories680 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Thinly Sliced Beef
-
¾ lb Fresh Wonton Noodles (Previously Frozen)
-
½ lb Green Cabbage
-
¾ lb Carrots
-
1 Bell Pepper
-
3 Tbsps Soy Glaze
-
2 Tbsps Black Bean Sauce
-
¼ cup Sweet Chili Sauce
-
1 Tbsp Sambal Oelek
-
2 Tbsps Rice Vinegar
-
⅓ cup Asian-Style Sautéed Aromatics
-
1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1 tablespoon 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 beef
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the vegetables
In the pan of reserved fond, heat the sautéed aromatics (carefully, as the liquid may splatter) on medium-high until hot. Add the sliced cabbage, sliced carrots, and sliced pepper; season with salt and pepper. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until softened. Turn off the heat.
4
Cook the noodles & serve your dish
Meanwhile, 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 return to the pot. Add the cooked beef, cooked vegetables, and sauce to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1 tablespoon 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 beef
Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the vegetables
In the pan of reserved fond, heat the sautéed aromatics (carefully, as the liquid may splatter) on medium-high until hot. Add the sliced cabbage, sliced carrots, and sliced pepper; season with salt and pepper. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until softened. Turn off the heat.
4
Cook the noodles & serve your dish
Meanwhile, 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 return to the pot. Add the cooked beef, cooked vegetables, and sauce to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!
Tips from Home Chefs