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Salmon & Udon Noodle Stir-Fry

with Sweet Peppers & Bok Choy

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • 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
    Nutrition Label

Togarashi is a beloved Japanese spice blend that often includes dried orange peel, sesame seeds, and chiles. Our version (which features milder paprikas instead of chiles) is the perfect flourish for tonight’s seared salmon and easy stir-fried noodles. Fresh udon noodles turn delightfully chewy in just a few minutes when added to the pan with a bit of water—blending seamlessly in with sautéed sweet peppers and bok choy in sweet, soy-based sushi sauce.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the root ends of the bok choy; roughly chop.

Cook the salmon:
2 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

Start the vegetables:
3 Start the vegetables:

While the salmon cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Finish the vegetables:
4 Finish the vegetables:

Add the garlic, ginger, white bottom of the scallion, and bok choy to the same pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined.

Make the stir-fry:
5 Make the stir-fry:

Add the noodles (carefully separating with your hands before adding) and ⅓ cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat and stir in the sushi sauce and sesame oil. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the stir-fry between 2 dishes. Top with the cooked salmon fillets. Garnish with the green top of the scallion and spice blend. Enjoy!

Tips from Home Chefs

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the root ends of the bok choy; roughly chop.

2 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.

Cook the salmon:
Start the vegetables:
3 Start the vegetables:

While the salmon cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

4 Finish the vegetables:

Add the garlic, ginger, white bottom of the scallion, and bok choy to the same pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined.

Finish the vegetables:
Make the stir-fry:
5 Make the stir-fry:

Add the noodles (carefully separating with your hands before adding) and ⅓ cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat and stir in the sushi sauce and sesame oil. Season with salt and pepper to taste.

6 Plate your dish:

Divide the stir-fry between 2 dishes. Top with the cooked salmon fillets. Garnish with the green top of the scallion and spice blend. Enjoy!

Plate your dish: