One-Pot Shrimp & Udon Noodles with Spinach & Peppers

One-Pot Shrimp & Udon Noodles

with Spinach & Peppers

25 MIN
+$1.45/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground 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. 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
      840 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    One-Pot Shrimp & Udon Noodles with Spinach & Peppers
    Title
    • 18 oz Ground Beef
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • ¾ lb Carrots
    • 1 Lime
    • 1 Tbsp Sesame Oil
    • ⅓ cup Soy Glaze
    • 2 Tbsps Black Bean Sauce
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 5 oz Baby Spinach
    • 2 Bell Peppers
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    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 bowl, whisk together the soy glaze, sesame oil, black bean sauce, and 1/4 cup of warm water.

    Cook the beef
    2 Cook the beef

    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    In the pan 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. Season with salt and pepper. Add the sautéed aromatics. 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, spinach, cooked beef, and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted 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 sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    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 bowl, whisk together the soy glaze, sesame oil, black bean sauce, and 1/4 cup of warm water.

    2 Cook the beef

    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the beef
    Cook the vegetables
    3 Cook the vegetables

    In the pan 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. Season with salt and pepper. Add the sautéed aromatics. 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, spinach, cooked beef, and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted 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 sesame seeds. Enjoy!

    Finish & serve your dish
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