Spicy Cold Sesame Noodles with Bok Choy, Carrots & Soft-Boiled Eggs
Good to Make Ahead

Spicy Cold Sesame Noodles

with Bok Choy, Carrots & Soft-Boiled Eggs

25 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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tips & techniques
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!

Tips from Home Chefs

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:
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