One-Pan Vegetable Udon with Togarashi Peanuts

One-Pan Vegetable Udon

with Togarashi Peanuts

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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From the Test Kitchen

These quick-cooking noodles and vegetables come together in one pan with a delicious sauce that features the bold flavors of earthy cumin and tingly Sichuan peppercorn. It’s all garnished with crunchy roasted peanuts tossed with togarashi—a vibrant, complex blend that highlights dried orange peel, paprika, and sesame seeds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
One-Pan Vegetable Udon with Togarashi Peanuts
Title
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 4 oz Cremini Mushrooms
  • ½ lb Green Cabbage
  • 6 oz Carrots
  • 2 Tbsps Vegetable Demi-Glace
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Soy Glaze
  • 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: Safely Cut Round Vegetables
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the peanuts. Thinly slice the mushrooms. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, whisk together the demi-glace, cumin-Sichuan sauce, soy glaze, and  2 tablespoons of water. 

Make the togarashi peanuts:
2 Make the togarashi peanuts:

In a bowl, combine the chopped peanuts, a drizzle of olive oil, and enough of the togarashi to coat (you may have extra). Season with salt and pepper; stir 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 sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. 

Cook the noodles & serve your dish:
4 Cook the noodles & serve your dish:

Meanwhile, using your hands, carefully separate the noodles. To the pan, add the prepared noodles and sauce (carefully, as the liquid may splatter). 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, vegetables, and sauce garnished with the togarashi peanuts. Enjoy! 

Tips from Home Chefs

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One-Pan Vegetable Udon

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the peanuts. Thinly slice the mushrooms. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, whisk together the demi-glace, cumin-Sichuan sauce, soy glaze, and  2 tablespoons of water. 

2 Make the togarashi peanuts:

In a bowl, combine the chopped peanuts, a drizzle of olive oil, and enough of the togarashi to coat (you may have extra). Season with salt and pepper; stir to combine.

Make the togarashi 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 sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. 

4 Cook the noodles & serve your dish:

Meanwhile, using your hands, carefully separate the noodles. To the pan, add the prepared noodles and sauce (carefully, as the liquid may splatter). 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, vegetables, and sauce garnished with the togarashi peanuts. Enjoy! 

Cook the noodles & serve your dish:
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