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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. 650 calories

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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fresh
ingredients
Cold Sesame Noodles with Carrots, Bok Choy & Soft-Boiled Eggs
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
  • ⅓ cup Soy-Miso Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Vegetable Demi-Glace
tried-and-true
kitchen tools
step-by-step
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, stir in the sesame oil and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then seaosn with salt and pepper if desired.

Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the vegetables marinate, carefully add the eggs to the pot of boiling water and 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 cooked 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 and cooked eggs to separate airtight containers. Cover and refrigerate. When ready to serve, peel the cooked eggs; season with salt and pepper. Serve as directed in Step 5. Enjoy! 

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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 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, stir in the sesame oil and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then seaosn with salt and pepper if desired.

Marinate the vegetables:
Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the vegetables marinate, carefully add the eggs to the pot of boiling water and 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 cooked 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 and cooked eggs to separate airtight containers. Cover and refrigerate. When ready to serve, peel the cooked eggs; season with salt and pepper. Serve as directed in Step 5. Enjoy! 

Make ahead modifications: