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Summer Udon Noodle Salad Fill 1 Created with Sketch.

with Cherry Tomatoes, Corn & Summer Sweet Pepper

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 840 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A summer classic, simple, savory noodle salads always hit the spot. For this quick, Japanese-inspired dish, we’re combining delectably chewy udon noodles with a sauté of sweet pepper, fresh corn and traditional aromatics—all brought together with a citrusy ponzu-based sauce. Stirred in just before serving, plump cherry tomatoes and tender baby kale create another layer of bright flavor and refreshing texture. We’re garnishing each bowl with furikake—a popular Japanese condiment made from a blend of seaweed and sesame seeds—for a bit of toasted crunch.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the pepper; cut crosswise into ¼-inch-thick pieces. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the ginger. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Quarter the tomatoes; place in a bowl and season with salt and pepper.

Make the sauce:
2 Make the sauce:

In a bowl, stir together the ponzu sauce, mirin, half the sesame oil and 2 tablespoons of water.

Cook the pepper:
3 Cook the pepper:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepper and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Add the corn & aromatics:
4 Add the corn & aromatics:

Add the corn, white bottoms of the scallions, ginger and remaining sesame oil to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Add the noodles & sauce:
5 Add the noodles & sauce:

Add the noodles (carefully separating with your hands before adding) and sauce to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Off the heat, add the kale, cucumber and seasoned tomatoes to the pan. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and furikake. 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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the pepper; cut crosswise into ¼-inch-thick pieces. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the ginger. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Quarter the tomatoes; place in a bowl and season with salt and pepper.

2 Make the sauce:

In a bowl, stir together the ponzu sauce, mirin, half the sesame oil and 2 tablespoons of water.

Make the sauce:
Cook the pepper:
3 Cook the pepper:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepper and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

4 Add the corn & aromatics:

Add the corn, white bottoms of the scallions, ginger and remaining sesame oil to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Add the corn & aromatics:
Add the noodles & sauce:
5 Add the noodles & sauce:

Add the noodles (carefully separating with your hands before adding) and sauce to the pan and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.

6 Finish & plate your dish:

Off the heat, add the kale, cucumber and seasoned tomatoes to the pan. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions and furikake. Enjoy!

Finish & plate your dish: