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In this quick-cooking 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. A rich soft-boiled egg served on top lends even more savory flavor to the noodles.
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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 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, 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.
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 cooked eggs to a strainer. 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.
Meanwhile, in a large, high-sided pan (or pot), heat the sautéed aromatics on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
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.
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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