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One-Pan Vegetable Udon
with Togarashi Peanuts
25 min
Vegetarian
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 650 Cals/serving
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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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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 Green 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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⅓ cup Asian-Style Sautéed Aromatics
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2 Tbsps Soy Glaze
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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