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Soy-Tahini Wonton Noodles
with Bok Choy & Soft-Boiled Eggs
30 MIN
4 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs