Spicy Cold Sesame Noodles with Bok Choy, Carrots & Soft-Boiled Eggs

Spicy Cold Sesame Noodles

with Bok Choy, Carrots & Soft-Boiled Eggs

25 MIN
2 Servings
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From the Test Kitchen

Our spin on classic cold sesame noodles features an umami-rich sauce of tahini, soy sauce, spicy sambal oelek, and more—finished with a soft-boiled egg and a pinch of togarashi for an extra boost of savory flavor.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Spicy Cold Sesame Noodles with Bok Choy, Carrots & Soft-Boiled Eggs
Title
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 2 Pasture-Raised Eggs
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Sauce
  • ¼ cup Tahini
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the tahini, soy sauce, sugar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Marinate the vegetables
2 Marinate the vegetables

In a large bowl, combine the sliced bok choy, grated carrots, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the eggs
3 Cook the eggs

Meanwhile, carefully add the eggs to the pot of boiling water. 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, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.

Cook & cool the noodles
4 Cook & cool the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking and cool the noodles.

Finish the noodles & serve your dish
5 Finish the noodles & serve your dish

Add the cooled noodles and marinated vegetables (including any liquid) to the bowl of sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and as much of the togarashi as you’d like. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the tahini, soy sauce, sugar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

2 Marinate the vegetables

In a large bowl, combine the sliced bok choy, grated carrots, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Marinate the vegetables
Cook the eggs
3 Cook the eggs

Meanwhile, carefully add the eggs to the pot of boiling water. 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, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.

4 Cook & cool the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking and cool the noodles.

Cook & cool the noodles
Finish the noodles & serve your dish
5 Finish the noodles & serve your dish

Add the cooled noodles and marinated vegetables (including any liquid) to the bowl of sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and as much of the togarashi as you’d like. Enjoy! 

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