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One-Pan Beef & Udon Noodle Stir-Fry
with Bok Choy & Bell Pepper
25 MIN
$12.94/serving
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. You’ll make this dish all in one pan by tossing ground beef, tender noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, and spicy gochujang.
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Dietary Information
600 Calories Or Less
-
NutritionPER SERVING
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Calories490 Cals (est.)
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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
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Fresh Udon Noodles (Previously Frozen)
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1 Tbsp Sesame Oil
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2 Scallions
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10 oz Baby Bok Choy
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1 Red, Yellow, Or Orange Bell Pepper
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2 tsps Gochujang
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2 Tbsps Soy Glaze
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1 Tbsp Rice Vinegar
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the vegetables
To the pan of reserved fond, add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Turn off the heat.
4
Finish & serve your dish
Using your hands, carefully separate the noodles. Add the noodles, cooked shrimp, and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp and noodles garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Cook the vegetables
To the pan of reserved fond, add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Turn off the heat.
4
Finish & serve your dish
Using your hands, carefully separate the noodles. Add the noodles, cooked shrimp, and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp and noodles garnished with the sliced green tops of the scallions. Enjoy!
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