One-Pan Yaki Udon Stir-Fry with Togarashi Peanuts

One-Pan Yaki Udon Stir-Fry

with Togarashi Peanuts

25 MIN
$13.94/serving 2 Servings
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    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.)
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    fresh
    ingredients
    One-Pan Yaki Udon Stir-Fry with Togarashi Peanuts
    Title
    • 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
    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 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.

    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 beef
    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.

    Cook the vegetables
    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. 

    Cook the noodles & serve your dish
    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!

    Tips from Home Chefs

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    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 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.

    Make the togarashi peanuts
    Cook the beef
    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. 

    Cook the vegetables
    Cook the noodles & serve your dish
    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!

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