Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
We’re creating a savory sauce with incredible depth of flavor thanks to a combination of our black bean-chile sauce and nutty sesame oil—a perfect complement to earthy mushrooms, crisp bok choy and peppers, and tender ramen noodles. The rich yolk of a soft-boiled egg served on top brings it all together.
Get CookingPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Fill a medium pot 3/4 of the way up with salted 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 stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop.
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, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.
Meanwhile, in a large pan (nonstick, if you have one), 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 peppers and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Turn off the heat.
Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
To the pan of cooked vegetables, add the cooked noodles, black bean-chile sauce, and 1/2 cup of water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the noodles are coated (if necessary, gradually add up to 1/4 cup of water to ensure the noodles are thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Enjoy!
Tips from Home Chefs
About Blue Apron
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