Oven-Baked Sesame-Peanut Udon
with Snow Peas & Spinach
Ingredients
- 4 oz Snow Peas (1/4 lb for 4 servings)
- 5 oz Baby Spinach (1/2 cup dry for 4 servings)
- 1 Tbsp Sesame Oil (2 Tbsp for 4 servings)
- 1 Tbsp Tahini (2 Tbsp for 4 servings)
- 1 Tbsp Peanut Butter (2 Tbsp for 4 servings)
- 1 Baby Bok Choy (2 for 4 servings)
- 2 Tbsp Roasted Peanuts (1/4 cup for 4 servings)
- 1/2 oz Baby Spinach (1 oz for 4 servings)
- 1 Tbsp Rice Vinegar (2 Tbsp for 4 servings)
- 1 Tbsp Tamari or Soy Sauce (2 Tbsp for 4 servings)
- 1 tsp Sambal Oelek (2 tsp for 4 servings)
- 2 tsp Honey (1 Tbsp for 4 servings)
- 1 oz Sweetened Coconut Flakes (2 oz for 4 servings)
- 1/4 oz Fresh Ginger (1/2 oz for 4 servings)
- 1 clove Garlic (2 cloves for 4 servings)
- 1 Tbsp Sesame Oil (2 Tbsp for 4 servings)
- 1/2 Tbsp Soy Sauce (1 Tbsp for 4 servings)
- 2 tsp Honey (1 Tbsp for 4 servings)
- 1 oz Roasted Sesame Seeds (1 oz for 4 servings)
From your pantry: Olive Oil, Salt, Pepper
Instructions
-
Prepare the ingredients & make the base
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Cut off and discard the stems of the shiitake mushrooms; thinly slice the caps. In a large pot, heat 2 teaspoons of oil on medium-high. Add the sliced mushrooms and cook, stirring occasionally, for 3 to 4 minutes, or until lightly browned. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring constantly, for 30 seconds to 1 minute, or until fragrant.
-
Start the soup
Add the sliced white bottoms of the scallions and miso paste to the pot; cook, stirring constantly, for 30 seconds to 1 minute, or until combined and fragrant. Add 4 cups of water and bring to a boil on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the liquid is slightly reduced. Taste, then season with salt and pepper if desired.
-
Cook the udon noodles & finish the soup
Meanwhile, using your hands, carefully separate the udon noodles. To the pot of simmering broth, add the separated noodles. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through. Turn off the heat. Stir in the soy sauce, sesame oil, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.
-
Finish & serve
Serve the finished soup garnished with the sliced green tops of the scallions. Enjoy!
Contains: Wheat, Soy, Sesame
📷 View Original Recipe Card
