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Soy-Glazed Wonton Noodles
with Red Cabbage & Soft-Boiled Eggs
20 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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Mediterranean Diet
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4 Servings
- Est. 570 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this quick-cooking dish, delightfully chewy wonton noodles are tossed with an umami-rich combination of black
bean sauce, sushi sauce, and soy glaze. A vibrant trio of sautéed veggies provides fresh contrast, while a soft-boiled egg adds another layer of richness that heightens the savoriness of the dish.
fresh
ingredients
Title
-
4 Pasture-Raised Eggs
- ¾ lb Fresh Wonton Noodles
- 4 oz Snow Peas
- ½ lb Cabbage
- 6 oz Carrots
- 3 Tbsps Soy Glaze
- 1 Tbsp Red Wine Vinegar
- ¼ cup Sweet Chili Sauce
- 3 Tbsps Roasted Peanuts
-
2 Tbsps Sushi Sauce
- 2 Tbsps Black Bean Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, black bean sauce, sweet chili sauce, sushi sauce, vinegar, and 1/4 cup of water.
2
Make the soft-boiled eggs:
Carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. 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 vegetables:
While the eggs cook, in a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced carrots and cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the peas. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
4
Cook the noodles:
While the vegetables cook, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish:
Add the cooked noodles and sauce to the pan of cooked vegetables. 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 medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, black bean sauce, sweet chili sauce, sushi sauce, vinegar, and 1/4 cup of water.
2
Make the soft-boiled eggs:
Carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. 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 vegetables:
While the eggs cook, in a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced carrots and cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the peas. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
4
Cook the noodles:
While the vegetables cook, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.
5
Finish & serve your dish:
Add the cooked noodles and sauce to the pan of cooked vegetables. 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!
Tips from Home Chefs
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