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Fresh Udon Noodle Stir-Fry Fill 1 Created with Sketch.

with Asparagus, Shiitake Mushrooms & Togarashi

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: