Soy-Tahini Wonton Noodles with Bok Choy & Soft-Boiled Eggs

Soy-Tahini Wonton Noodles

with Bok Choy & Soft-Boiled Eggs

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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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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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!

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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: