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One-Pan Vegetable Udon Fill 1 Created with Sketch.

with Furikake Peanuts

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 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
One-Pan Vegetable Udon with Furikake Peanuts
Title
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 4 oz Cremini Mushrooms
  • ½ lb Cabbage
  • 6 oz Carrots
  • 2 Tbsps Vegetable Demi-Glace
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Soy Glaze
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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

Make the furikake peanuts:
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.

Cook the vegetables:
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. 

Cook the noodles & serve your dish:
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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.

Make the furikake peanuts:
Cook the vegetables:
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!

Cook the noodles & serve your dish: