One-Pot Chicken & Udon Noodles with Soy-Miso Sauce
Easy Prep & Cleanup

One-Pot Chicken & Udon Noodles

with Soy-Miso Sauce

25 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
    • with Thinly Sliced Beef

    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pot Chicken & Udon Noodles with Soy-Miso Sauce
    Title
    • 18 oz Thinly Sliced Beef
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • ½ lb Mushrooms
    • 1 lb Red Cabbage
    • ⅓ cup Soy-Miso Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    • 2 oz Sliced Roasted Red Peppers
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. 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.

    Cook the beef
    2 Cook the beef

    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. 

    Cook the vegetables
    3 Cook the vegetables

    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.

    Finish & serve your dish
    4 Finish & serve your dish

    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!

    Tips from Home Chefs

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    One-Pot Chicken & Udon Noodles

    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. 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.

    2 Cook the beef

    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. 

    Cook the beef
    Cook the vegetables
    3 Cook the vegetables

    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.

    4 Finish & serve your dish

    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!

    Finish & serve your dish
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