Hoisin Sesame Noodles with Mushrooms & Bok Choy

Hoisin Sesame Noodles

with Mushrooms & Bok Choy

30 MIN
2 Servings
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    From the Test Kitchen

    Hearty ramen noodles are a Japanese comfort food staple perfect for pairing with umami-rich sauces like the combo of hoisin, soy glaze, sesame oil, and more that we’re using in this dish. We’re topping it all with silky soft-boiled eggs and crunchy sesame seeds for deliciously varied textures and flavors in every bite.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    fresh
    ingredients
    Hoisin Sesame Noodles with Mushrooms & Bok Choy
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Ramen Noodles
    • 10 oz Baby Bok Choy
    • 4 oz Mushrooms
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Hoisin Sauce
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds

    Hoisin Sesame Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the vinegar, soy glaze, hoisin sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the 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. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

    Cook the eggs
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large, high-sided pan (or pot for 4 servings), heat the sesame 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 bok choy and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the vegetables are softened. Turn off the heat.

    4 Cook the noodles

    To the pot of boiling water used to cook the eggs, add the noodles, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Cook the noodles
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    Add the cooked noodles and sauce to the pan of cooked vegetables. Cook on medium- high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy!

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