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

One-Pot Shrimp & Udon Noodles

with Spinach & Peppers

25 MIN
4 Servings
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Available Options

  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef 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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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 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 Shrimp & Udon Noodles with Spinach & Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • ¾ lb Carrots
    • 1 Lime
    • 5 oz Baby Spinach
    • ⅓ cup Soy Glaze
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Sesame Oil
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    • 2 Bell Peppers
    time-saving
    tips & techniques
    How To: Peel a Carrot
    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. 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. 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 peppers and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the sautéed aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Add the shrimp
    3 Add the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). 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, spinach, and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted, 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 sesame seeds. Enjoy!

    Tips from Home Chefs

    One-Pot Shrimp & 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. 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. 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 peppers and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the sautéed aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Cook the vegetables
    Add the shrimp
    3 Add the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). 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, spinach, and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted, 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 sesame seeds. Enjoy!

    Finish & serve your dish
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