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Spicy Cold Sesame Noodles
with Bok Choy, Carrots & Soft-Boiled Eggs
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Time25 min
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Servings2
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NutritionEst. 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.
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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½ lb Fresh Ramen Noodles (Previously Frozen)
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6 oz Carrots
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10 oz Baby Bok Choy
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1 Tbsp Sambal Oelek
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¼ cup Tahini
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2 Tbsps Soy Sauce
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1 Tbsp Sesame Oil
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1 Tbsp Sugar
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1 Tbsp Rice Vinegar
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1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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