Sweet & Spicy Noodles with Mushrooms & Bok Choy

Sweet & Spicy Noodles

with Mushrooms & Bok Choy

20 MIN
2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Hearty ramen noodles are a Japanese comfort food staple perfect for pairing with umami-rich sauces like the combo of hoisin, soy sauce, sambal oelek, and more that we’re using in this dish. We’re topping it all with silky soft-boiled eggs and crunchy furikake 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
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sweet & Spicy Noodles with Mushrooms & Bok Choy
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Fresh Ramen Noodles (Previously Frozen)
    • 10 oz Baby Bok Choy
    • 4 oz Mushrooms
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Hoisin Sauce
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 1 tsp Furikake
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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-size pieces. Cut off and discard the root end of the bok choy; thinly slice.

    Cook the eggs
    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. Turn off the heat. Drain thoroughly and 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.

    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the vinegar, mirin, soy glaze, hoisin sauce, 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.

    Cook the vegetables
    4 Cook the vegetables

    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 chopped bok choy and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the vegetables are softened.

    Cook the noodles
    5 Cook the noodles

    To the pot of boiling water used to cook the eggs, add the noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Finish & serve your dish
    6 Finish & serve your dish

    Add the cooked noodles and sauce to the pan of cooked vegetables. Cook, 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 and vegetables topped with the seasoned eggs. Garnish with the furikake. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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-size pieces. Cut off and discard the root end of the bok choy; thinly slice.

    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. Turn off the heat. Drain thoroughly and 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
    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the vinegar, mirin, soy glaze, hoisin sauce, 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.

    4 Cook the vegetables

    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 chopped bok choy and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the vegetables are softened.

    Cook the vegetables
    Cook the noodles
    5 Cook the noodles

    To the pot of boiling water used to cook the eggs, add the noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    6 Finish & serve your dish

    Add the cooked noodles and sauce to the pan of cooked vegetables. Cook, 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 and vegetables topped with the seasoned eggs. Garnish with the furikake. Enjoy!

    Finish & serve your dish
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