One-Pan Yaki Udon Stir-Fry

with Togarashi Peanuts

25 MIN

+$1.95/serving 2 Servings

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add Thinly Sliced Beef

From the Test Kitchen

These 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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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
½ lb Fresh Udon Noodles (Previously Frozen)
4 oz Mushrooms
6 oz Carrots
10 oz Baby Bok Choy
2½ Tbsps Vegetable Demi-Glace
3 Tbsps Roasted Peanuts
3 Tbsps Cumin & Sichuan Peppercorn Sauce
2 Tbsps Soy Glaze
⅓ cup Asian-Style Sautéed Aromatics
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

Cook Along

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 off and discard the root ends of the bok choy; thinly slice crosswise. 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 beef

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables

In the pan of reserved fond, 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 bok choy; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.

5 Cook the noodles & serve your dish

Meanwhile, using your hands, carefully separate the noodles. To the pan, add the 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!