Soy-Glazed Beef & Udon Noodles with Snow Peas & Cabbage
Customer Favorite

Soy-Glazed Beef & Udon Noodles

with Snow Peas & Cabbage

25 MIN
4 Servings
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From the Test Kitchen

For quick-cooking (and easy cleanup!), you’ll make this dish all in one pan by bringing together savory beef, tender noodles, and crisp vegetables with an umami-rich blend of soy glaze, sesame oil, and sweet chili sauce. A garnish of roasted peanuts finishes it off with a bit of contrasting crunch in each bite.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Soy-Glazed Beef & Udon Noodles with Snow Peas & Cabbage
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • ½ lb Cabbage
  • ¼ cup Sweet Chili Sauce
  • ⅓ cup Soy Glaze
  • 4 oz Snow Peas
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • ½ cup Asian-Style Sautéed Aromatics
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup of water

Cook the beef:
2 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Start the stir-fry:
3 Start the stir-fry:

To the pan of reserved fond, add the sautéed aromatics; heat on medium-high until hot. Add the sliced cabbage and snow peas; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. 

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is thickened and the noodles are heated through. Turn off the heat. Add the cooked beef; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts. Enjoy! 

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup of water

2 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the beef:
Start the stir-fry:
3 Start the stir-fry:

To the pan of reserved fond, add the sautéed aromatics; heat on medium-high until hot. Add the sliced cabbage and snow peas; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. 

4 Finish the stir-fry & serve your dish:

While the vegetables cook, using your hands, carefully separate the noodles. Add the noodles and sauce to the pan. Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until the liquid is thickened and the noodles are heated through. Turn off the heat. Add the cooked beef; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts. Enjoy! 

Finish the stir-fry & serve your dish:
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