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Soy-Glazed Wonton Noodles
with Bok Choy & Soft-Boiled Eggs
25 MIN
+$3.99/serving
4 Servings
From the Test Kitchen
In this dish, delightfully chewy wonton noodles and a duo of vibrant veggies are tossed with an umami-filled combination of black bean sauce, sweet chili sauce, and soy glaze.
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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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18 oz Boneless Chicken Breast Pieces
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4 Pasture-Raised Eggs
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¾ lb Fresh Wonton Noodles (Previously Frozen)
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⅓ cup Soy Glaze
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¾ lb Carrots
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¼ cup Sweet Chili Sauce
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3 Tbsps Roasted Peanuts
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2 Tbsps Black Bean Sauce
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¼ tsp Crushed Red Pepper Flakes
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⅓ cup East Asian-Style Sautéed Aromatics
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2 Tbsps Rice Vinegar
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15 oz Baby Bok Choy
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1/4 cup of water, and as much of the red pepper flakes 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. 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 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the vegetables
In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
5
Cook the noodles
Meanwhile, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly.
6
Finish the noodles & serve your dish
To the pan of cooked vegetables, add the cooked noodles, cooked chicken, and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated and thoroughly 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 chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1/4 cup of water, and as much of the red pepper flakes 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. 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 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the vegetables
In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
5
Cook the noodles
Meanwhile, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly.
6
Finish the noodles & serve your dish
To the pan of cooked vegetables, add the cooked noodles, cooked chicken, and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated and thoroughly 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 chopped peanuts. Enjoy!
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