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

with Bok Choy, Carrots & Soft-Boiled Eggs

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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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.

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

Fill a medium pot with water and a big pinch of salt; 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 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:

While the vegetables marinate, carefully add the eggs to the pot of boiling water. 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 & 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 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 thoroughly 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, except leave the cooked eggs unpeeled. Transfer the eggs and finished noodles to separate airtight containers. Cover and refrigerate. When ready to serve, peel the eggs; season with salt and pepper. Add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 5. Enjoy!

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

Fill a medium pot with water and a big pinch of salt; 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 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:

While the vegetables marinate, carefully add the eggs to the pot of boiling water. 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 & 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 cool the noodles and prevent sticking.

Cook & cool 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 thoroughly 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, except leave the cooked eggs unpeeled. Transfer the eggs and finished noodles to separate airtight containers. Cover and refrigerate. When ready to serve, peel the eggs; season with salt and pepper. Add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 5. Enjoy!

Make ahead modifications: