Soy-Glazed Wonton Noodles with Red Cabbage & Soft-Boiled Eggs
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Soy-Glazed Wonton Noodles

with Red Cabbage & Soft-Boiled Eggs

25 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Soy-Glazed Wonton Noodles with Red Cabbage & Soft-Boiled Eggs
Title
  • 4 Pasture-Raised Eggs
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 1 lb Red Cabbage
  • ¾ lb Carrots
  • ⅓ cup Soy Glaze
  • ¼ cup Sweet Chili Sauce
  • 3 Tbsps Roasted Peanuts
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Apple Cider Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
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 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. 

Cook the eggs:
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 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. 

Cook the vegetables:
3 Cook the vegetables:

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.

Cook the noodles:
4 Cook the noodles:

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 the noodles & serve your dish:
5 Finish the noodles & 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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Soy-Glazed Wonton Noodles

Prepare the ingredients & make the sauce:
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 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. 

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 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. 

Cook the eggs:
Cook the vegetables:
3 Cook the vegetables:

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.

4 Cook the noodles:

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 the noodles & serve your dish:
5 Finish the noodles & 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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