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

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

A hearty, vegetarian, comfort food.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1 tsp furikake
  • 8 oz udon noodles
  • 3 tsp peanut butter
  • 3 tsp vinegar
  • 2 tsp honey
  • 3 tsp soy sauce
  • 2 oz warm water
  • 3 tsp sambal
  • 10 oz bok choy
  • 2.7 oz asian sautéed aromatics
  • salt
  • black pepper
  • 4 oz mushrooms
  • 6 oz carrot
  • 3 tsp oil
  • Step 1

    Step 1

    Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake.

    Step 2

    To the pan of cooked vegetables, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through.

  • 1 tsp furikake
  • Step 3

    Using your hands, carefully separate the noodles.

  • 0.5 lb udon noodles
  • Step 4

    In a bowl, whisk together the ingredients, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

  • 1 tbsp peanut butter
  • 1 tbsp vinegar
  • 2 tsp honey
  • 1 tbsp soy sauce
  • 0.25 cup warm water
  • 1 tbsp sambal
  • Step 5

    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.

  • 10 oz bok choy
  • Step 6

    Add the sautéed aromatics; season with salt and pepper.

  • 0.333333333333333 cup asian sautéed aromatics
  • salt
  • black pepper
  • Step 7

    Add the mushroom pieces and sliced carrots in an even layer. Cook, without stirring.

  • 4 oz mushrooms
  • 6 oz carrot
  • Step 8

    In a large pan (nonstick, if you have one), heat olive oil on medium-high

  • 1 tbsp oil
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