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

One-Pan Udon Noodle & Spicy Peanut Stir-Fry

with Mushrooms, Carrots & Bok Choy

25 MIN
2 Servings
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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.
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Carb Conscious
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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 togarashi—a vibrant Japanese blend that highlights dried orange peel, sesame seeds, and paprika.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    One-Pan Udon Noodle & Spicy Peanut Stir-Fry with Mushrooms, Carrots & Bok Choy
    Title
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 6 oz Carrots
    • 4 oz Mushrooms
    • 10 oz Baby Bok Choy
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Smooth Peanut Butter Spread
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 1 Tbsp Honey
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    time-saving
    tips & techniques
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey and noodles from the refrigerator to bring to room temperature. 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, honey (kneading the packet before opening), soy sauce, 1/4 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 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 occasionally, 2 to 3 minutes, or until the vegetables are softened. 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.

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

    Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the togarashi. Enjoy!

    Tips from Home Chefs

    One-Pan Udon Noodle & Spicy Peanut Stir-Fry

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey and noodles from the refrigerator to bring to room temperature. 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, honey (kneading the packet before opening), soy sauce, 1/4 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 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 occasionally, 2 to 3 minutes, or until the vegetables are softened. 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.

    4 Finish the stir-fry & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the togarashi. Enjoy!

    Finish the stir-fry & serve your dish
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