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

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    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!

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    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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