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Soy-Glazed Wonton Noodles Fill 1 Created with Sketch.

with Red Cabbage & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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instructions
Prepare the ingredients & make the sauce:
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

Make the soft-boiled eggs:
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.

Cook the vegetables:
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.

Cook the noodles:
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.

Finish & serve your dish:
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!  

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the sauce:
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.

Make the soft-boiled eggs:
Cook the vegetables:
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.

Cook the noodles:
Finish & serve your dish:
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!