Oven-Baked Sweet Chili Udon & Vegetables with Coconut Chips & Sesame Seeds
Ready to Cook

Oven-Baked Sweet Chili Udon & Vegetables

with Coconut Chips & Sesame Seeds

25 MIN
+$9.49/serving 4 Servings
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From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you'll coat tender udon noodles, broccoli, and green beans in a sweet and spicy combination of soy glaze, sweet chili sauce, sambal oelek, and more.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Oven-Baked Sweet Chili Udon & Vegetables with Coconut Chips & Sesame Seeds
Title
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Sambal Oelek
  • ¼ cup Sweet Chili Sauce
  • 2 oz Sweetened Toasted Coconut Chips
  • 1 tsp Black & White Sesame Seeds
  • ⅓ cup Crispy Onions
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 lb Broccoli Florets
  • ¾ lb Green Beans
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Remove the noodles from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off any stems ends from the green beans. Using your hands, carefully separate the noodles and evenly divide between each tray. Between the two trays, evenly divide the green beans, broccoli florets, soy glaze, sweet chili sauce, sautéed aromatics, and as much of sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to combine and thoroughly coat the noodles.

Bake the trays & serve your dish
4 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 18 to 20 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully remove the foil. Stir to combine. Serve the baked trays garnished with the sesame seeds, coconut chips, and crispy onions. Enjoy!

Tips from Home Chefs

Oven-Baked Sweet Chili Udon & Vegetables

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Remove the noodles from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off any stems ends from the green beans. Using your hands, carefully separate the noodles and evenly divide between each tray. Between the two trays, evenly divide the green beans, broccoli florets, soy glaze, sweet chili sauce, sautéed aromatics, and as much of sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to combine and thoroughly coat the noodles.

4 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 18 to 20 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Carefully remove the foil. Stir to combine. Serve the baked trays garnished with the sesame seeds, coconut chips, and crispy onions. Enjoy!

Bake the trays & serve your dish
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