One-Pan Udon Noodle Stir-Fry with Vegetables & Peanuts
Easy Cleanup

One-Pan Udon Noodle Stir-Fry

with Vegetables & Peanuts

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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In this easy recipe, you’ll bring together delightfully chewy udon noodles and a bevy of vegetables (like crisp peppers and grated carrots) in a flavorful sweet chili-based sauce. You’ll garnish it all with scallions, peanuts, and a sprinkling of dulse—red seaweed smoked and dried over wood for deep flavor.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Peel and roughly chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the quartered peppers, chopped garlic and ginger, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Roughly chop the peanuts.

Start the stir-fry:
2 Start the stir-fry:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared pepper mixture. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glaze, sesame oil, sweet chili sauce, and 1/3 cup of water.

Finish the stir-fry:
4 Finish the stir-fry:

To the pan, add the sauce and noodles (carefully separating with your hands before adding). Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat. Stir in the grated carrots; season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the finished stir-fry garnished with the chopped peanuts, smoked dulse, and sliced green tops of the scallions. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Peel and roughly chop the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the quartered peppers, chopped garlic and ginger, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Roughly chop the peanuts.

2 Start the stir-fry:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared pepper mixture. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Start the stir-fry:
Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glaze, sesame oil, sweet chili sauce, and 1/3 cup of water.

4 Finish the stir-fry:

To the pan, add the sauce and noodles (carefully separating with your hands before adding). Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat. Stir in the grated carrots; season with salt and pepper to taste.

Finish the stir-fry:
Serve your dish:
5 Serve your dish:

Serve the finished stir-fry garnished with the chopped peanuts, smoked dulse, and sliced green tops of the scallions. Enjoy!