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Soy-Tahini Wonton Noodles Fill 1 Created with Sketch.

with Bok Choy & Soft-Boiled Eggs

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This quick-cooking dish highlights eggy wonton noodles, whose tender chew perfectly contrasts with crisp cabbage, carrots, and bok choy. We’re tossing it all together with a savory-sweet sauce that gets an irresistibly nutty lift from tahini (or sesame seed paste).

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; thinly slice on angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. Roughly chop the peanuts.

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 cooked eggs to a strainer; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel.

Cook the vegetables:
3 Cook the vegetables:

While the eggs cook, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and sliced cabbage, carrots, and white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until softened. Add the chopped bok choy and 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 2 to 4 minutes, or until tender. Drain thoroughly.

Make the sauce:
5 Make the sauce:

While the noodles cook, in a medium bowl, whisk together the soy glaze, tahini, sweet chili sauce, vinegar, and half the soy marinade (you will have extra soy marinade).

Finish & serve your dish:
6 Finish & serve your dish:

Add the cooked noodles and sauce to the pan of cooked vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles topped with the soft-boiled eggs. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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
1 Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; thinly slice on angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. Roughly chop the peanuts.

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 cooked eggs to a strainer; rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel.

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 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and sliced cabbage, carrots, and white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until softened. Add the chopped bok choy and 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 2 to 4 minutes, or until tender. Drain thoroughly.

Cook the noodles:
Make the sauce:
5 Make the sauce:

While the noodles cook, in a medium bowl, whisk together the soy glaze, tahini, sweet chili sauce, vinegar, and half the soy marinade (you will have extra soy marinade).

6 Finish & serve your dish:

Add the cooked noodles and sauce to the pan of cooked vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles topped with the soft-boiled eggs. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Finish & serve your dish: