We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken & Miso Udon Noodles
with Sautéed Sugar Snap Peas & Pea Tips
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 650 Cals/serving
-
Chefs, tonight you’ll be making our take on “yakiudon,” a Japanese stir-fried noodle dish. It combines udon—a pleasantly chewy noodle—with a variety of savory ingredients in a delicious soy-based sauce. Udon noodles are great for stir-frying: thanks to their thickness, they’ll stay intact during cooking. Here, they soak up the deep, umami-rich flavors of miso, sesame and soy, contrasting wonderfully with refreshing spring pea tips and crunchy snap peas to make a hearty base for juicy, pan-seared chicken.
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 lb Fresh Udon Noodles
- 6 oz Sugar Snap Peas
- 2 oz Pea Tips
- 2 Scallions
- 3 Tbsps White Miso Paste
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
- ¼ cup All-Purpose Flour
- ¼ cup Soy Glaze
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop the ginger. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the pea tips. In a bowl, combine the miso paste, sesame oil, soy glaze and ¼ cup of water; whisk until smooth.
2
Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan.
3
Cook the snap peas:
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the ginger, snap peas and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the snap peas are bright green. Add 2 tablespoons of water; cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off.
4
Add the noodles:
To the pan of snap peas, add the noodles (carefully separating with your hands before adding), pea tips and miso-soy mixture. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the pea tips have wilted. Remove from heat and season with salt and pepper to taste.
5
Plate your dish:
Cut the cooked chicken in half crosswise. Divide the cooked noodles and vegetables and halved chicken between 4 dishes. Garnish with the green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop the ginger. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the pea tips. In a bowl, combine the miso paste, sesame oil, soy glaze and ¼ cup of water; whisk until smooth.
2
Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan.
3
Cook the snap peas:
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the ginger, snap peas and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the snap peas are bright green. Add 2 tablespoons of water; cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off.
4
Add the noodles:
To the pan of snap peas, add the noodles (carefully separating with your hands before adding), pea tips and miso-soy mixture. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the pea tips have wilted. Remove from heat and season with salt and pepper to taste.
5
Plate your dish:
Cut the cooked chicken in half crosswise. Divide the cooked noodles and vegetables and halved chicken between 4 dishes. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered