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One-Pan Udon Noodle Stir-Fry Fill 1 Created with Sketch.

with Vegetables & Peanuts

Easy Cleanup
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
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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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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!