Cold Sesame Noodles Fill 1 Created with Sketch.

with Carrots, Bok Choy & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
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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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instructions
Prepare the ingredients & make the sauce:
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. 

Marinate the vegetables:
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.

Cook the eggs:
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. 

Cook the noodles:
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. 

Finish the noodles & serve your dish:
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!

Make ahead modifications:
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! 

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Prepare the ingredients & make the sauce:
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.

Marinate the vegetables:
Cook the eggs:
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. 

Cook the noodles:
Finish the noodles & serve your dish:
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! 

Make ahead modifications: