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Stir-Fried Chicken & Udon Noodles

with Asparagus & Carrots

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s simple, seasonal stir-fry features plump, pleasantly chewy udon noodles—a Japanese variety made from wheat. Verdant asparagus and thin-sliced carrots shine through a savory, sweet, and tart soy-based sauce, finished with a touch of creamy richness. A sprinkling of crunchy cashews and piquant scallions adds exciting texture to every bite.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

Cook the carrots:
3 Cook the carrots:

Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Add the asparagus & aromatics:
4 Add the asparagus & aromatics:

Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.

Finish the stir-fry:
5 Finish the stir-fry:

Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished stir-fry among 4 dishes. Garnish with the cashews and green tops of the scallions. 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. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

Cook the chicken:
Cook the carrots:
3 Cook the carrots:

Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

4 Add the asparagus & aromatics:

Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.

Add the asparagus & aromatics:
Finish the stir-fry:
5 Finish the stir-fry:

Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Serve your dish:

Divide the finished stir-fry among 4 dishes. Garnish with the cashews and green tops of the scallions. Enjoy!

Serve your dish: