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Sesame-Hoisin Noodles
with Mushrooms & Bok Choy
25 MIN
+$6.99/serving
2 Servings
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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories790 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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2 Pasture-Raised Eggs
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½ lb Ramen Noodles
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10 oz Baby Bok Choy
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4 oz Mushrooms
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3 Tbsps East Asian-Style Sautéed Aromatics
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1 Tbsp Rice Vinegar
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1 Tbsp Mirin (Salted Cooking Wine)
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2 Tbsps Soy Glaze
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2 Tbsps Hoisin Sauce
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1 Tbsp Sesame Oil
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1 Tbsp Sambal Oelek
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1 tsp Black & White Sesame Seeds
step-by-step
instructions
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.
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 shrimp, sliced 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.
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!
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.
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 shrimp, sliced 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.
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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