Sesame-Hoisin Noodles with Mushrooms & Bok Choy
Fast & Easy

Sesame-Hoisin Noodles

with Mushrooms & Bok Choy

25 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
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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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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    ingredients
    Sesame-Hoisin Noodles with Mushrooms & Bok Choy
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 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
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Hoisin Sauce
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds
    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, 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 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. 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 shrimp & vegetables
    3 Cook the shrimp & vegetables

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. 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 seasoned shrimpsliced bok choy, and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat.

    Cook the noodles
    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.

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

    Add the cooked noodles and sauce to the pan of cooked shrimp 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!

    Tips from Home Chefs

    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, 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.

    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 shrimp & vegetables
    3 Cook the shrimp & vegetables

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. 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 seasoned shrimpsliced bok choy, and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. 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 shrimp 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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