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Black Rice Sesame Noodles Fill 1 Created with Sketch.

with Beet, Bok Choy, & Peanut Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Gorgeous black rice noodles and a medley of cool-weather vegetables are tossed with nutty sesame oil, citrusy ponzu, spicy sambal, and more in this hearty vegetarian dish.

fresh
ingredients
Black Rice Sesame Noodles with Beet, Bok Choy, & Peanut Salad
Title
  • ½ lb Black Rice Noodles
  • 2 Cage-Free Farm Eggs
  • ½ lb Baby Bok Choy
  • 2 Scallions
  • 1 bunch Kale
  • 1 Chioggia Beet
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Ponzu Sauce
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Sushi Sauce
  • 2 tsps Sambal Oelek
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • 6 oz Carrots

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & cook the beet:
1 Prepare & cook the beet:

Fill a large pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the beet. Peel the beet; cut lengthwise into 1/4-inch-thick wedges. Halve each wedge crosswise. Once boiling, add to the pot and cook, uncovered, 22 to 24 minutes, or until tender when pierced with a fork. Leaving the pot of water boiling, using a slotted spoon, transfer the cooked beet to a strainer. Rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat the beet dry with paper towels; place in a medium bowl.

2 Prepare the remaining ingredients & make the sauce:

While the beet cooks, wash and dry the remaining fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the white bottoms and green tops. Peel and finely chop the ginger. Remove and discard the kale stems; finely chop the leaves. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Roughly chop the peanuts. In a large bowl, combine the sesame oil, sushi sauce, half the vinegar, half the ponzu sauce, and as much sambal oelek as you'd like, depending on how spicy you'd like your dish to be. Season with salt and pepper to taste.

Prepare the remaining ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

While the beet continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the white bottoms of the bok choy, ginger, and kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste. Transfer to the bowl of sauce and set aside in a warm place. Wipe out the pan.

4 Cook & finish the noodles:

While the vegetables cook, add the noodles to the same pot of boiling water and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to prevent sticking. Transfer to the bowl of sauce and cooked vegetables. Stir to thoroughly combine. Season with salt and pepper to taste.

Cook & finish the noodles:
Cook the eggs:
5 Cook the eggs:

In the same pan, heat 2 teaspoons olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 4 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Make the salad & plate your dish:

To the bowl of cooked beet, add the green tops of the bok choy, white bottoms of the scallions, remaining vinegar, remaining ponzu sauce, and a drizzle of olive oil. Toss to combine. Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the peanuts. Divide the finished noodles and cooked eggs between 2 dishes. Garnish with the sesame seeds and green tops of the scallions. Serve with the salad on the side. Enjoy!

Make the salad & plate your dish: