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Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. When tossed together with our dynamic soy-based sauce, delightfully chewy udon noodles pair seamlessly with tender chicken and sautéed mushrooms and bok choy. It’s all complete with a garnish of crunchy sesame seeds.
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Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Using your hands, carefully separate the noodles. In a bowl, combine the soy-miso sauce, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
Separate the beef; pat dry with paper towels. Season with salt and pepper.In a large pot, heat the sesame 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 pot, transfer to a plate.
In the pot of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced cabbage, sautéed aromatics, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and softened.
To the pot, add the noodles, sauce (carefully, as the liquid may splatter), and cooked chicken. Cook on medium-high, stirring frequently, 1 to 2 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 finished noodles garnished with the sesame seeds. Enjoy!
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