One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Sweet Peppers
Easy Prep & Cleanup

One-Pan Beef & Udon Noodle Stir-Fry

with Bok Choy & Sweet Peppers

25 MIN
$10.94/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    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. For a simplified cooking experience, 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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    One-Pan Beef & Udon Noodle Stir-Fry with Bok Choy & Sweet Peppers
    Title
    • 18 oz Ground Pork
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Gochujang
    • 3 Tbsps Soy Glaze
    • 15 oz Baby Bok Choy
    • 1 Tbsp Rice Vinegar
    • 1 bunch Chives
    • ½ lb Sweet Peppers
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the chives. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Cook the pork
    2 Cook the pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    To the pan of reserved fond, add the diced peppers; 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.

    Finish & serve your dish
    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. 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 pork and noodles garnished with the sliced chives. 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. Wash and dry the fresh produce. Thinly slice the chives. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/2 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 pork

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the pork
    Cook the vegetables
    3 Cook the vegetables

    To the pan of reserved fond, add the diced peppers; 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. To the pan of cooked vegetables, add the noodles, cooked pork, and sauce. 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 pork and noodles garnished with the sliced chives. Enjoy!

    Finish & serve your dish
    Browse Steps
    1 of 4