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🧾 Diet fit
Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
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How to make it
1
Rinse and dry all produce. Remove the pepper stem, ribs, and seeds; cut crosswise into 1/4-inch pieces. Shuck the corn and cut off the kernels. Trim the scallion root ends and thinly slice on an angle, keeping the white bases and green tops separate. Peel and mince the ginger. Halve the cucumber lengthwise; scoop out seeds and thinly slice crosswise. Quarter the tomatoes; season with salt and pepper.
2
In a bowl, stir together the ponzu sauce, mirin, half the sesame oil, and 2 tablespoons water.
3
Heat 2 teaspoons olive oil in a large high-sided pan over medium-high. Add the pepper; season. Cook stirring occasionally 2-3 minutes until slightly softened.
4
Add the corn, white scallion bases, ginger, and remaining sesame oil; season. Cook stirring frequently 2-3 minutes until softened and fragrant.
5
Add the noodles (separated by hand before adding) and sauce. Cook stirring occasionally 1-2 minutes until combined and heated through. Remove from heat.
6
Off the heat, add the kale, cucumber, and seasoned tomatoes; stir thoroughly and season to taste. Divide between 2 dishes. Top with the green scallion tops and furikake.
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Summer Udon Noodle Salad, served with Cherry Tomatoes, Corn & Summer Sweet Pepper, is a Vegetarian dish from Blue Apron.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and dry all produce. Remove the pepper stem, ribs, and seeds; cut crosswise into 1/4-inch pieces. Shuck the corn and cut off the kernels. Trim the scallion root ends and thinly slice on an angle, keeping the white bases and green tops separate. Peel and mince the ginger. Halve the cucumber lengthwise; scoop out seeds and thinly slice crosswise. Quarter the tomatoes; season with salt and pepper.
In a bowl, stir together the ponzu sauce, mirin, half the sesame oil, and 2 tablespoons water.
Heat 2 teaspoons olive oil in a large high-sided pan over medium-high. Add the pepper; season. Cook stirring occasionally 2-3 minutes until slightly softened.
Add the corn, white scallion bases, ginger, and remaining sesame oil; season. Cook stirring frequently 2-3 minutes until softened and fragrant.
Add the noodles (separated by hand before adding) and sauce. Cook stirring occasionally 1-2 minutes until combined and heated through. Remove from heat.
Off the heat, add the kale, cucumber, and seasoned tomatoes; stir thoroughly and season to taste. Divide between 2 dishes. Top with the green scallion tops and furikake.
Which meal service offers Summer Udon Noodle Salad?
Summer Udon Noodle Salad is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
How long does Summer Udon Noodle Salad take to prepare?
Summer Udon Noodle Salad is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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