Soy-Glazed Wonton Noodles

with Bok Choy & Soft-Boiled Eggs

30 MIN

+$2.99/serving 4 Servings

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add Ground Pork

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, soy glaze, and more.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
4 Pasture-Raised Eggs
¾ lb Wonton Noodles
3 Tbsps Soy Glaze
¾ lb Carrots
¼ cup Sweet Chili Sauce
3 Tbsps Roasted Peanuts
⅓ cup East Asian-Style Sautéed Aromatics
15 oz Baby Bok Choy
3 Tbsps Savory Black Bean-Chile Sauce
2 Tbsps Seasoned Black Vinegar
1 Tbsp Soy Sauce

step-by-step

instructions

Cook Along

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, soy sauce, black bean-chile sauce, sweet chili sauce, vinegar, and 1/4 cup of water.

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 pork

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 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 (or pot) 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 pork 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!