One-Pot Shrimp & Udon Noodles with Carrots & Peppers
Easy Prep & Cleanup

One-Pot Shrimp & Udon Noodles

with Carrots & Peppers

30 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Shrimp

    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. Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of black bean sauce, soy glaze, and sesame oil that we’re using in this dish. For a final kick, we’re stirring in fresh lime zest and juice.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    One-Pot Shrimp & Udon Noodles with Carrots & Peppers
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 6 oz Carrots
    • 1 Lime
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Black Bean Sauce
    • 1 tsp Black & White Sesame Seeds
    • 1 Bell Pepper
    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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels (remove the tails, if desired). Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise; squeeze the juice into a bowl. In a separate bowl, whisk together the soy glaze, sesame oil, black bean sauce, and 1/4 cup of warm water.

    Cook the vegetables
    2 Cook the vegetables

    In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced pepper and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Taste, then season with salt and pepper if desired. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Add the shrimp
    3 Add the shrimp

    Add the prepared shrimp to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque.

    Finish & serve your dish
    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and lime juice. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and sesame seeds. Enjoy! 

    Tips from Home Chefs

    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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels (remove the tails, if desired). Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise; squeeze the juice into a bowl. In a separate bowl, whisk together the soy glaze, sesame oil, black bean sauce, and 1/4 cup of warm water.

    2 Cook the vegetables

    In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced pepper and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Taste, then season with salt and pepper if desired. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Cook the vegetables
    Add the shrimp
    3 Add the shrimp

    Add the prepared shrimp to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque.

    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and lime juice. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and sesame seeds. Enjoy! 

    Finish & serve your dish
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