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udon noodle & spicy peanut stir-fry with mushrooms, carrots & bok choy

www.blueapron.com
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Total: 25

Servings: 2

Ingredients

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Instructions

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Step 1

Prepare the ingredients

Step 2

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.

Step 3

Make the sauce

Step 4

In a bowl, whisk together the peanut butter spread, 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.

Step 5

Start the stir-fry

Step 6

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.

Step 7

Finish the stir-fry & serve your dish

Step 8

Meanwhile, using your hands, carefully separate the noodles. 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. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake. Enjoy!

Step 9

Prepare the ingredients

Step 10

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.

Step 11

Make the sauce

Step 12

In a bowl, whisk together the peanut butter spread, 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.

Step 13

Start the stir-fry

Step 14

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.

Step 15

Finish the stir-fry & serve your dish

Step 16

Meanwhile, using your hands, carefully separate the noodles. 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. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the furikake. Enjoy!

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