Stir-Fried Chicken & Udon Noodles with Vegetables & Spicy Peanut Sauce

Stir-Fried Chicken & Udon Noodles

with Vegetables & Spicy Peanut Sauce

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Chicken Breast Strips

    From the Test Kitchen

    The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and sesame oil that we’re tossing together with delightfully chewy udon noodles and verdant veggies.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Stir-Fried Chicken & Udon Noodles with Vegetables & Spicy Peanut Sauce
    Title
    • 22 oz Chicken Breast Strips
    • 1 lb Udon Noodles
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 1 tsp Furikake
    • 2 Scallions
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 15 oz Baby Bok Choy
    • 3 Tbsps Soy Glaze
    • 2 Bell Peppers
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sesame oil, peanut butter spread, soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Finish the noodles & serve your dish
    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles, cooked chicken, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake, peanuts, and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the sesame oil, peanut butter spread, soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be.

    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the chicken
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened.

    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pan, add the noodles, cooked chicken, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake, peanuts, and sliced green tops of the scallions. Enjoy! 

    Finish the noodles & serve your dish
    Browse Steps
    1 of 4