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One-Pan Vegetable Udon
with Togarashi Peanuts
25 min
Vegetarian
i
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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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!
Tips from Home Chefs
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