Cold Sesame Noodles with Carrots, Bok Choy & Soft-Boiled Eggs
Good to Make Ahead

Cold Sesame Noodles

with Carrots, Bok Choy & Soft-Boiled Eggs

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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! 

Tips from Home Chefs

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:
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