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One-Pan Vegetable Udon
with Furikake Peanuts
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Time25 min
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Servings2
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NutritionEst. 600 calories
These quick-cooking noodles quickly come together in just one pan thanks to a sauce that features the vibrant flavors of earthy cumin and tingly Sichuan peppercorn—all garnished with peanuts tossed with a satisfyingly crunchy mix of dried seaweed, sesame seeds, and chile flakes.
Get Cooking
fresh
ingredients
Title
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½ lb Fresh Udon Noodles (Previously Frozen)
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4 oz Cremini Mushrooms
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½ lb Cabbage
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6 oz Carrots
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2 Tbsps Vegetable Demi-Glace
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3 Tbsps Roasted Peanuts
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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½ cup Asian-Style Sautéed Aromatics
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2 Tbsps Soy Glaze
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1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the peanuts. Thinly slice the mushrooms. Peel the carrots and thinly slice crosswise on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the demi-glace, cumin-sichuan sauce, soy glaze, and 2 tablespoons of water.
2
Make the furikake peanuts:
In a bowl, combine the chopped peanuts, furikake, and a drizzle of olive oil. Season with salt and pepper; toss to combine.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced carrots and cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
4
Cook the noodles & serve your dish:
While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce (carefully, as the liquid may splatter) to the pan of cooked vegetables. Cook, stirring frequently, 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 cooked noodles and vegetables garnished with the furikake peanuts. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the peanuts. Thinly slice the mushrooms. Peel the carrots and thinly slice crosswise on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the demi-glace, cumin-sichuan sauce, soy glaze, and 2 tablespoons of water.
2
Make the furikake peanuts:
In a bowl, combine the chopped peanuts, furikake, and a drizzle of olive oil. Season with salt and pepper; toss to combine.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced carrots and cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
4
Cook the noodles & serve your dish:
While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce (carefully, as the liquid may splatter) to the pan of cooked vegetables. Cook, stirring frequently, 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 cooked noodles and vegetables garnished with the furikake peanuts. Enjoy!
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