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Soy-Glazed Wonton Noodles
with Red Cabbage & Soft-Boiled Eggs
25 minWellness at Blue Apron
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4 Servings
- Est. 600 Cals/serving
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In this quick-cooking dish, delightfully chewy wonton noodles and a duo of vibrant veggies are tossed with an umami-rich combination of black bean sauce, sweet chili sauce, and soy glaze.
Get Cooking
fresh
ingredients
Title
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4 Pasture-Raised Eggs
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¾ lb Fresh Wonton Noodles
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1 lb Red Cabbage
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¾ lb Carrots
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⅓ cup Soy Glaze
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¼ cup Sweet Chili Sauce
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3 Tbsps Roasted Peanuts
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½ cup Asian-Style Sautéed Aromatics
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2 Tbsps Black Bean Sauce
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1 Tbsp Apple Cider Vinegar
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¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
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 and 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, carefully peel the cooked eggs. Season with salt and pepper.
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; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
4
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. Drain thoroughly.
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!
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 and 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, carefully peel the cooked eggs. Season with salt and pepper.
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; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.
4
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. Drain thoroughly.
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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