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One-Pan Udon Noodle Stir-Fry
with Vegetables & Peanuts
25 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories680 Cals (est.)
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instructions
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.
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.
5
Serve your dish:
Serve the finished stir-fry garnished with the chopped peanuts, smoked dulse, and sliced green tops of the scallions. Enjoy!
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.
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.
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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