Udon Noodle & Spicy Peanut Stir-Fry with Mushrooms, Carrots & Bok Choy
Customer Favorite

Udon Noodle & Spicy Peanut Stir-Fry

with Mushrooms, Carrots & Bok Choy

25 MIN
2 Servings
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From the Test Kitchen

Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of smooth peanut butter spread, soy sauce, sambal oelek, and more that we’re using in this dish. For a final kick, we’re topping it all with a sprinkle of furikake—a vibrant Japanese blend that highlights dried seaweed, sesame seeds, and chile flakes.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Udon Noodle & Spicy Peanut Stir-Fry with Mushrooms, Carrots & Bok Choy
Title
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 6 oz Carrots
  • 4 oz Cremini Mushrooms
  • 10 oz Baby Bok Choy
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sambal Oelek
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 tsp Furikake
  • 2 tsps Honey
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey and noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.

Make the sauce:
2 Make the sauce:

In a bowl, whisk together the peanut butter, vinegar, honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

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

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. 

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

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the prepared noodles and sauce. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey and noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.

2 Make the sauce:

In a bowl, whisk together the peanut butter, vinegar, honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the sauce:
Start the stir-fry:
3 Start the stir-fry:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. 

4 Finish the stir-fry & serve your dish:

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the prepared noodles and sauce. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake. Enjoy!

Finish the stir-fry & serve your dish:
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