Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Lo Mein Noodle Stir-Fry Fill 1 Created with Sketch.

with Miso-Roasted Tomatoes & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Umami-rich flavors like white miso paste and dried shiitake mushrooms combine with sweet datterini tomatoes (a specialty Italian variety) to create layers of bold flavor in this easy stir-fry. A soft-boiled egg provides a rich finish to the dish.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the cabbage. Cut out and discard the core, then thinly slice the leaves. Place the mushrooms in a bowl. Add 3/4 cup of hot water; set aside to rehydrate, at least 10 minutes. Reserving 1/2 cup of the liquid, carefully drain the tomatoes

Roast the tomatoes:
2 Roast the tomatoes:

In a large bowl, whisk together the miso paste and 1 tablespoon of warm water until smooth. Add the tomatoes and carefully stir to coat. Transfer the seasoned tomatoes to a sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned. Remove from the oven. 

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

While the tomatoes roast, carefully add the eggs to the pot of boiling water. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, 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 vegetables:
4 Cook the vegetables:

While the eggs cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board. Roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped mushrooms and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles:
5 Cook the noodles:

Using your hands, carefully separate the noodles. Add the noodles to the same pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Drain thoroughly. 

Finish the noodles & serve your dish:
6 Finish the noodles & serve your dish:

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

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the cabbage. Cut out and discard the core, then thinly slice the leaves. Place the mushrooms in a bowl. Add 3/4 cup of hot water; set aside to rehydrate, at least 10 minutes. Reserving 1/2 cup of the liquid, carefully drain the tomatoes

2 Roast the tomatoes:

In a large bowl, whisk together the miso paste and 1 tablespoon of warm water until smooth. Add the tomatoes and carefully stir to coat. Transfer the seasoned tomatoes to a sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned. Remove from the oven. 

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

While the tomatoes roast, carefully add the eggs to the pot of boiling water. Cook, uncovered, 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, 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.  

4 Cook the vegetables:

While the eggs cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board. Roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped mushrooms and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Cook the noodles:
5 Cook the noodles:

Using your hands, carefully separate the noodles. Add the noodles to the same pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until tender. Drain thoroughly. 

6 Finish the noodles & serve your dish:

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

Finish the noodles & serve your dish: