Fresh Udon Noodle Stir-Fry with Asparagus, Shiitake Mushrooms & Togarashi

Fresh Udon Noodle Stir-Fry

with Asparagus, Shiitake Mushrooms & Togarashi

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

The time-honored technique of stir-frying is a quick way to heighten and seal in the varied and delicious flavors of a dish. Here, we’re stir-frying Japanese ingredients like umami-packed shiitake mushrooms and fresh udon noodles (a long and chewy variety) with a savory soy sauce. Crisp, seasonal asparagus and a dusting of vibrant spices complete this elegant dish.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Snap off and discard the tough, woody ends of the asparagus; thinly slice the asparagus on an angle, leaving the pointed tips intact.

Brown the mushrooms:
2 Brown the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

Make the sauce:
3 Make the sauce:

While the mushrooms brown, in a bowl, combine the cornstarch, soy glaze, vinegar and ½ cup of water; whisk until smooth.

Add the vegetables:
4 Add the vegetables:

Add the garlic, ginger, white bottoms of the scallions and asparagus to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the asparagus is bright green.

Add the noodles & sauce:
5 Add the noodles & sauce:

While the vegetables cook, carefully separate the noodles with your hands. Add the noodles and sauce (whisking just before adding) to the pan of vegetables; cook, stirring vigorously to coat the noodles, 2 to 3 minutes, or until thoroughly combined and the sauce has thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Snap off and discard the tough, woody ends of the asparagus; thinly slice the asparagus on an angle, leaving the pointed tips intact.

2 Brown the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

Brown the mushrooms:
Make the sauce:
3 Make the sauce:

While the mushrooms brown, in a bowl, combine the cornstarch, soy glaze, vinegar and ½ cup of water; whisk until smooth.

4 Add the vegetables:

Add the garlic, ginger, white bottoms of the scallions and asparagus to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the asparagus is bright green.

Add the vegetables:
5 Add the noodles & sauce:

While the vegetables cook, carefully separate the noodles with your hands. Add the noodles and sauce (whisking just before adding) to the pan of vegetables; cook, stirring vigorously to coat the noodles, 2 to 3 minutes, or until thoroughly combined and the sauce has thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Plate your dish:
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