Ramen Noodle & Spicy Peanut Stir-Fry with Mushrooms, Carrots & Bok Choy
Easy Prep & Cleanup

Ramen Noodle & Spicy Peanut Stir-Fry

with Mushrooms, Carrots & Bok Choy

25 MIN
$10.94/serving 4 Servings
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    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. Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of smooth peanut butter spread, soy sauce, sambal oelek, and more that we’re using in this dish. For a final kick, we’re topping it all with a sprinkle of furikake—a Japanese seasoning blend that highlights a delicious mix of dried seaweed, sesame seeds, and chile flakes.
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    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
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    fresh
    ingredients
    Ramen Noodle & Spicy Peanut Stir-Fry with Mushrooms, Carrots & Bok Choy
    Title
    • 18 oz Ground Pork
    • 1 lb Fresh Ramen Noodles (Previously Frozen)
    • 15 oz Baby Bok Choy
    • 2 Tbsps Soy Sauce
    • ¾ lb Carrots
    • ½ lb Mushrooms
    • 1 Tbsp Sambal Oelek
    • 1 tsp Furikake
    • 2 Tbsps Smooth Peanut Butter Spread
    • 2 Tbsps Honey
    • ¼ cup Tahini
    • 2 Tbsps Rice Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.

    Make the sauce
    2 Make the sauce

    In a bowl, whisk together the peanut butter spread, vinegar, tahini, honey (kneading the packet before opening), soy sauce, 1/3 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Start the stir-fry
    3 Start the stir-fry

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pork, mushroom pieces, and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the vegetables are softened and the pork is cooked through. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat.

    Cook the noodles
    4 Cook the noodles

    Add the noodles to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan of cooked pork and vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.

    2 Make the sauce

    In a bowl, whisk together the peanut butter spread, vinegar, tahini, honey (kneading the packet before opening), soy sauce, 1/3 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Make the sauce
    Start the stir-fry
    3 Start the stir-fry

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pork, mushroom pieces, and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the vegetables are softened and the pork is cooked through. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat.

    4 Cook the noodles

    Add the noodles to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Cook the noodles
    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan of cooked pork and vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake. Enjoy!

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