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Cold Sesame Noodles
with Carrots, Bok Choy & Soft-Boiled Eggs
25 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This picnic-perfect take on classic sesame noodles features an umami-rich sauce of tahini, our own soy-miso sauce, vegetable demi-glace (simply concentrated broth), and more––tossed with bites of carrots and bok choy for crisp contrasting texture.
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NutritionPER SERVING
-
Calories640 Cals (est.)
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fresh
ingredients
Title
- 1 lb Fresh Ramen Noodles (Previously Frozen)
-
4 Pasture-Raised Eggs
- 15 oz Baby Bok Choy
- ¾ lb Carrots
-
1 tsp Kombu
- 1 Tbsp Rice Vinegar
- ¼ cup Tahini
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sesame Oil
-
⅓ cup Soy-Miso Sauce
- 2 Tbsps Vegetable Demi-Glace
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. In a separate large bowl, whisk together the tahini, soy-miso sauce, demi-glace, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Marinate the vegetables:
To the bowl of prepared bok choy and carrots, add the sesame oil and vinegar; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the eggs:
While the vegetables marinate, carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully peel the cooked eggs; season with salt and pepper.
4
Cook the noodles:
Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool the noodles and prevent sticking.
5
Finish the noodles & serve your dish:
Add the cooled noodles and marinated vegetables to the bowl of sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and kombu. Enjoy!
6
Make ahead modifications:
Prepare as directed, except leave the cooked eggs unpeeled. Transfer the finished noodles to an airtight container; cover and refrigerate. Transfer the cooked eggs to a separate airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, peel the cooked eggs; season with salt and pepper. Add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 5. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. In a separate large bowl, whisk together the tahini, soy-miso sauce, demi-glace, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Marinate the vegetables:
To the bowl of prepared bok choy and carrots, add the sesame oil and vinegar; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the eggs:
While the vegetables marinate, carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Carefully peel the cooked eggs; season with salt and pepper.
4
Cook the noodles:
Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool the noodles and prevent sticking.
5
Finish the noodles & serve your dish:
Add the cooled noodles and marinated vegetables to the bowl of sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and kombu. Enjoy!
6
Make ahead modifications:
Prepare as directed, except leave the cooked eggs unpeeled. Transfer the finished noodles to an airtight container; cover and refrigerate. Transfer the cooked eggs to a separate airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, peel the cooked eggs; season with salt and pepper. Add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 5. Enjoy!
Tips from Home Chefs