Sweet & Spicy Noodles with Mushrooms & Bok Choy

Sweet & Spicy Noodles

with Mushrooms & Bok Choy

25 MIN
2 Servings
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    From the Test Kitchen

    Hearty ramen noodles are a Japanese comfort food staple perfect for pairing with umami-rich sauces like the combo of hoisin, soy glaze, sambal oelek, and more that we’re using in this dish. We’re topping it all with silky soft-boiled eggs and crunchy furikake for deliciously varied textures and flavors in every bite.

    Get Cooking

    Dietary Information

    • Nutrition
    • Calories
      670 Cals (est.)
    Sweet & Spicy Noodles with Mushrooms & Bok Choy
    • 2 Pasture-Raised Eggs
    • ½ lb Fresh Ramen Noodles (Previously Frozen)
    • 10 oz Baby Bok Choy
    • 4 oz Mushrooms
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Hoisin Sauce
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 1 tsp Furikake

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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 the mushrooms into bite-size pieces. Cut off and discard the root ends of the bok choy; thinly slice.

    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.

    Cook the eggs
    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the vinegar, mirin, soy glaze, hoisin sauce, 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.

    4 Cook the vegetables

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced bok choy and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the vegetables are softened. Turn off the heat.

    Cook the vegetables
    Cook the noodles
    5 Cook the noodles

    Meanwhile, to the pot of boiling water used to cook the eggs, add the noodles, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    6 Finish & serve your dish

    Add the cooked noodles and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake. Enjoy!

    Finish & serve your dish
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