Spicy Szechuan Peanut Beef Udon Soup
with Bok Choy, Napa Cabbage & Sesame Seeds
- Soy
- Wheat
- Sesame
- Peanuts
The stars of this Japanese-style soup are the thick, chewy udon noodles that cook right in the broth (only one pot to clean!). It starts with ground beef and garlic seared in the pot, to which you'll add Szechuan paste, Sriracha, peanut butter, and soy sauce. Once you've added the noodles, just ladle it all out and finish with scallions and sesame seeds.
Ingredients
10 ounce
Ground Beef
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 ounce
Udon Noodles
(Contains: Wheat)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Thinly slice scallions, separating whites from greens.
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites and bok choy and napa cabbage; cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Season with salt and pepper.
Transfer to a plate.
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with garlic powder, salt, and pepper.
Transfer to a plate.
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.
Taste and add as much remaining soy sauce as you like. Taste and season with salt and pepper if desired.
Increase heat under pot with broth to medium-high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break noodles apart. Cook until tender, 1-2 minutes.
Divide broth and noodles between bowls. Top with veggies, beef, scallion greens, and sesame seeds and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The broth is rich and satisfying with a pleasant level of spice, and the peanut butter adds a distinctive depth. 🍲 Some found the flavor flat or not Szechuan-forward enough; adding ginger, red pepper flakes, ground Szechuan peppercorns, or a splash of sesame oil boosted the complexity significantly.
- Ease of prep: This is a quick, one-pot meal with minimal chopping, making it a great weeknight option.
- Suggestions: Use less water than the recipe calls for — several reviewers found the broth too thin and watery; reducing to about 2 cups gave a richer result. Add more noodles, as the included portion felt too small for two people, and consider swapping ground beef for thinly sliced steak or chicken for better texture.
- Portions: Noodle and vegetable portions were consistently flagged as too small; adding an extra pack of noodles and more cabbage or broccoli made the meal more filling.
- Leftovers: Leftovers tasted fantastic — one reviewer enjoyed the soup for breakfast the next day and said the flavors were even better.
