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Spicy Cold Sesame Noodles Fill 1 Created with Sketch.

with Bok Choy, Carrots & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This take on classic cold sesame noodles features an umami-rich sauce of tahini, soy sauce, spicy sambal oelek, and more––all finished with an egg and a pinch of furikake (a Japanese-style seaweed seasoning) for an extra boost of savory flavor.

Get Cooking
fresh
ingredients
Spicy Cold Sesame Noodles with Bok Choy, Carrots & Soft-Boiled Eggs
Title
  • 2 Pasture-Raised Eggs
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 6 oz Carrots
  • 10 oz Baby Bok Choy
  • 1 Tbsp Sambal Oelek
  • ¼ cup Tahini
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a large bowl, whisk together 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. 

Marinate the vegetables:
2 Marinate the vegetables:

In a separate 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.

Cook the eggs:
3 Cook the eggs:

While the vegetables marinate, carefully add the eggs to the pot of boiling water and cook 6 to 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, carefully peel the cooked eggs; season with salt and pepper.

Cook the noodles:
4 Cook the noodles:

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool the noodles and prevent sticking.

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

Add the cooled noodles and marinated vegetables to the bowl of sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and furikake. Enjoy!

Make Ahead Modifications:
6 Make Ahead Modifications:

Prepare as directed, but leave the cooked eggs unpeeled; transfer to an airtight container. Transfer the cooled noodles to a separate airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, remove everything from the refrigerator. Peel the eggs; season with salt and pepper. Add 2 tablespoons of hot water to the noodles; stir to coat (if necessary, add up to 2 more tablespoons of hot water to ensure the noodles are thoroughly coated). Serve the finished noodles as directed in Step 5. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a large bowl, whisk together 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. 

2 Marinate the vegetables:

In a separate 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.

Marinate the vegetables:
Cook the eggs:
3 Cook the eggs:

While the vegetables marinate, carefully add the eggs to the pot of boiling water and cook 6 to 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, carefully peel the cooked eggs; season with salt and pepper.

4 Cook the noodles:

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool the noodles and prevent sticking.

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

Add the cooled noodles and marinated vegetables to the bowl of sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and furikake. Enjoy!

6 Make Ahead Modifications:

Prepare as directed, but leave the cooked eggs unpeeled; transfer to an airtight container. Transfer the cooled noodles to a separate airtight container. Cool, uncovered, then cover and refrigerate. When ready to serve, remove everything from the refrigerator. Peel the eggs; season with salt and pepper. Add 2 tablespoons of hot water to the noodles; stir to coat (if necessary, add up to 2 more tablespoons of hot water to ensure the noodles are thoroughly coated). Serve the finished noodles as directed in Step 5. Enjoy!

Make Ahead Modifications: