Spicy Hoisin Noodles & Vegetables with Soft-Boiled Eggs & Peanuts
Easy Prep & Cleanup

Spicy Hoisin Noodles & Vegetables

with Soft-Boiled Eggs & Peanuts

25 MIN
2 Servings
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From the Test Kitchen

Satisfyingly savory flavors abound in this noodle dish thanks to the umami-rich sauce of soy sauce, hoisin, and sambal oelek that we’re tossing with delightfully chewy lo mein noodles and sautéed veggies. It's all complete with the rich yolk of a perfectly soft-boiled egg.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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Nutrition Label
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fresh
ingredients
Spicy Hoisin Noodles & Vegetables with Soft-Boiled Eggs & Peanuts
Title
  • 2 Pasture-Raised Eggs
  • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
  • 4 oz Sweet Peppers
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • ½ lb Red Cabbage
  • 1 Tbsp Rice Vinegar
  • 2½ Tbsps Vegetable Demi-Glace
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Asian-Style Sautéed Aromatics
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 with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a separate bowl, combine the soy sauce, hoisin sauce, vinegar, demi-glace, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Cook the eggs
2 Cook the eggs

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

Start the stir-fry
3 Start the stir-fry

Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Cook the noodles
4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Finish the stir-fry & serve your dish
5 Finish the stir-fry & serve your dish

To the pan of cooked vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the chopped peanuts. 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 with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a separate bowl, combine the soy sauce, hoisin sauce, vinegar, demi-glace, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

2 Cook the eggs

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

Cook the eggs
Start the stir-fry
3 Start the stir-fry

Meanwhile, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Cook the noodles
Finish the stir-fry & serve your dish
5 Finish the stir-fry & serve your dish

To the pan of cooked vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the chopped peanuts. Enjoy!

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