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Marinated Vegetable & Soba Noodle Salad Fill 1 Created with Sketch.

with Soft-Boiled Eggs & Peanuts

Mediterranean Diet
Mediterranean Diet
Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Fresh soba noodles are the star of this summer salad-—loaded with carrots, cucumbers, and tomatoes marinated in a combo of soy sauce and vinegar (which also acts as a light dressing). We’re topping each dish with a rich soft-boiled egg, crunchy peanuts, and furikake—a traditional Japanese garnish of seaweed and black and white sesame seeds.

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instructions
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the cooked 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. Season with salt and pepper.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise; thinly slice crosswise. Halve the tomatoes. Combine in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts.

Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of prepared carrots, cucumbers, and tomatoes, add the sliced white bottoms of the scallions, soy sauce, and vinegar. Drizzle with olive oil and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the noodles:
4 Cook the noodles:

While the vegetables marinate, add a big pinch of salt to the same pot of boiling water. Using your hands, carefully separate the noodles and add to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly. Rinse under cold water 30 seconds to 1 minute to stop the cooking process.

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

Add the cooked noodles to the bowl of marinated vegetables. Toss to combine and season with salt and pepper to taste. Serve the finished noodles topped with the seasoned eggs, furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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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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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the cooked 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. Season with salt and pepper.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise; thinly slice crosswise. Halve the tomatoes. Combine in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts.

Prepare the ingredients:
Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of prepared carrots, cucumbers, and tomatoes, add the sliced white bottoms of the scallions, soy sauce, and vinegar. Drizzle with olive oil and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook the noodles:

While the vegetables marinate, add a big pinch of salt to the same pot of boiling water. Using your hands, carefully separate the noodles and add to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly. Rinse under cold water 30 seconds to 1 minute to stop the cooking process.

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

Add the cooked noodles to the bowl of marinated vegetables. Toss to combine and season with salt and pepper to taste. Serve the finished noodles topped with the seasoned eggs, furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!