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Spicy Hoisin Noodles & Vegetables

with Soft-Boiled Eggs & Peanuts

25 MIN

2 Servings

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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Satisfyingly savory flavors abound in this noodle dish thanks to the umami-rich sauce of ponzu 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

680 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Fresh Lo Mein Noodles (Previously Frozen)
4 oz Sweet Peppers
4 oz Sugar Snap Peas
2 Tbsps Hoisin Sauce
1 Tbsp Sambal Oelek
1 Tbsp Rice Vinegar
3 Tbsps Roasted Peanuts
3 Tbsps Asian-Style Sautéed Aromatics
1 Tbsp Vegetarian Ponzu Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Pull off and discard the tough string that runs the length of each snap pea pod. Roughly chop the peanuts. In a bowl, combine the ponzu sauce, hoisin sauce, vinegar, 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.

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 prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Cook the noodles

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.

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!