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

One-Pot Shrimp & Udon Noodles

with Carrots & Peppers

30 MIN
$11.94/serving 2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Ground Pork

    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
      850 Cals (est.)
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    ingredients
    One-Pot Shrimp & Udon Noodles with Carrots & Peppers
    Title
    • 10 oz Ground Pork
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 6 oz Carrots
    • 1 Lime
    • 1 Tbsp Sesame Oil
    • 2 Scallions
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Black Bean Sauce
    • 1 tsp Black & White Sesame Seeds
    • 1 Bell Pepper
    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 stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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 pork
    2 Cook the pork

    In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl; cover with foil to keep warm.

    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 peppers 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.

    Finish & serve your dish
    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. Add the noodles, cooked pork, and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the noodles are heated 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!

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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. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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 pork

    In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl; cover with foil to keep warm.

    Cook the pork
    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 peppers 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.

    4 Finish & serve your dish

    Using your hands, carefully separate the noodles. Add the noodles, cooked pork, and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the noodles are heated 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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