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One-Pan Udon Noodle Stir-Fry
with Vegetables & Kombu
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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2 Servings
- Est. 610 Cals/serving
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This easy dish quickly comes together thanks to the sweet and savory sauce that we’re tossing with chewy udon noodles and sautéed peppers and cabbage. A garnish of kombu—a traditional Japanese garnish of dried seaweed—lends a final layer of umami (or savory) flavor to the dish.
Get Cooking
fresh
ingredients
Title
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½ lb Fresh Udon Noodles (Previously Frozen)
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 2 Scallions
- ½ lb Cabbage
- 1 Tbsp Sesame Oil
- 3 Tbsps Sweet Chili Sauce
- 2 Tbsps Soy Glaze
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1 tsp Kombu
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the quartered peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves.
2
Start the stir-fry:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
3
Make the sauce:
While the vegetables cook, in a bowl, combine the soy glaze, sesame oil, sweet chili sauce, 1 tablespoon of olive oil, and 1/3 cup of water.
4
Finish the stir-fry & serve your dish:
Using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring constantly, 2 to 3 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 sliced green tops of the scallions and kombu. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the quartered peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves.
2
Start the stir-fry:
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
3
Make the sauce:
While the vegetables cook, in a bowl, combine the soy glaze, sesame oil, sweet chili sauce, 1 tablespoon of olive oil, and 1/3 cup of water.
4
Finish the stir-fry & serve your dish:
Using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring constantly, 2 to 3 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 sliced green tops of the scallions and kombu. Enjoy!
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