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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. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A trio of nutty tahini, tart tamarind concentrate, and sweet chili sauce give irresistible flavor to tender noodles and crisp vegetables in this dynamic Asian-inspired dish.

fresh
ingredients
Soy-Tahini Wonton Noodles with Bok Choy & Soft-Boiled Eggs
Title
  • 4 Cage-Free Farm Eggs
  • ¾ lb Fresh Wonton Noodles
  • 1 lb Cabbage
  • 2 Scallions
  • 6 oz Carrots
  • 15 oz Baby Bok Choy
  • 1 1-Inch Piece Ginger
  • ½ cup Soy Glaze
  • 2 Tbsps Tahini
  • 1 Tbsp Red Wine Vinegar
  • ⅓ cup Sweet Chili Sauce
  • 3 Tbsps Soy Marinade
  • 3 Tbsps Roasted Peanuts
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; thinly slice on angle. Peel and finely chop the ginger. 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, 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. 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 1 tablespoon of olive oil on medium-high until hot. Add the sliced cabbage and carrots, chopped ginger, and sliced 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, tamarind concentrate, sweet chili sauce, and vinegar until smooth.

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. 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
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; thinly slice on angle. Peel and finely chop the ginger. 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, 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. 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 1 tablespoon of olive oil on medium-high until hot. Add the sliced cabbage and carrots, chopped ginger, and sliced 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, tamarind concentrate, sweet chili sauce, and vinegar until smooth.

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. 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: