Oven-Baked Sesame-Peanut Udon
with Snow Peas & Spinach
Ingredients
- 1/2 lb Fresh Udon Noodles
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- 2 tsps Honey
- 1 oz Sweetened Toasted Coconut Chips
- 3 oz Baby Spinach
- 1 Tbsp Rice Vinegar
- 2 Tbsps Tahini
- 1 tsp Black & White Sesame Seeds
- 3 Tbsps Roasted Peanuts
- 4 oz Snow Peas
- 3 Tbsps East Asian-Style Sautéed Aromatics
- 1 Tbsp Sambal Oelek
- 1 Tbsp Smooth Peanut Butter
- 1 Single-Use Aluminum Tray
Instructions
-
Prepare the ingredients & make the base
- Remove the honey and noodles from the refrigerator to bring to room temperature.
- Place an oven rack in the center of the oven; preheat to 450°F.
- Wash and dry the fresh produce.
- If desired, remove the tough strings from the snow peas.
- Using your hands, carefully separate the noodles and add to the tray or evenly divide between the two trays if you're cooking 4 servings.
- Add the spinach, snow peas, and sautéed aromatics; stir to combine.
- Add 2 tablespoons of water to the tray or to each tray if you're cooking 4 servings. Season with salt and pepper; stir to thoroughly combine.
-
Bake the tray & serve your dish
- Tightly cover the tray with foil and bake 8 to 10 minutes, or until the snow peas are tender when pierced with a fork and the spinach is wilted.
- Remove from the oven; carefully remove the foil.
- Meanwhile, to make the sauce, in a bowl, combine the tahini, soy sauce, peanut butter spread, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of water or ¼ cup of water if you're cooking 4 servings, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
- Add the sauce to the baked tray or evenly divide between the two baked trays if you're cooking 4 servings. Stir until thoroughly combined.
- Serve the finished tray garnished with the sesame seeds, coconut chips, and peanuts. Enjoy!
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