Chili Crisp Udon Noodles with Mushrooms, Spinach & Soft-Boiled Eggs

Chili Crisp Udon Noodles

with Mushrooms, Spinach & Soft-Boiled Eggs

20 MIN
$15.99 2-4 Servings
Wellness at Blue Apron
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From the Test Kitchen

Here, tender udon noodles, earthy mushrooms (sautéed in our chili crisp seasoning), and verdant spinach come together in an umami-rich sauce featuring soy glaze and black vinegar. You'll finish the dish off with a luscious soft-boiled egg and nutty sesame seeds.

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Dietary Information

  • Nutrition
  • Calories
    530 Cals (est.)
Chili Crisp Udon Noodles with Mushrooms, Spinach & Soft-Boiled Eggs
  • 2 Pasture-Raised Eggs
  • 1 lb Udon Noodles
  • 4 tsps Chili Crisp Seasoning
  • 2 Scallions
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 4 Tbsps Soy Glaze
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Seasoned Black Vinegar
  • 1 tsp Black & White Sesame Seeds
  • 4 oz Mushrooms

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop 2 cloves of garlic. In a bowl, combine the soy glaze, vinegar, and soy sauce.

2 Make the soft-boiled eggs

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs.

Make the soft-boiled eggs
Cook the mushrooms & aromatics
3 Cook the mushrooms & aromatics

Meanwhile, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chili crisp, chopped garlic, and 1 tablespoon of olive oil. Cook, stirring constantly, 1 to 2 minutes, or until slightly toasted and some of the oil has been absorbed.

4 Finish & serve your dish

Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles, spinach, and sauce. Cook, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the soft-boiled eggs. Garnish with the sliced green tops of scallions and sesame seeds. Enjoy!

Finish & serve your dish
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