Sweet & Spicy Wonton Noodles with Soft-Boiled Eggs
Good to Make Ahead

Sweet & Spicy Wonton Noodles

with Soft-Boiled Eggs

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Satisfyingly savory flavors abound in this takeout-style dish thanks to the umami-rich sauce of citrusy ponzu, soy sauce, sesame oil, and sweet chili that we’re tossing with delightfully chewy wonton noodles and sautéed veggies.

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ingredients
Sweet & Spicy Wonton Noodles with Soft-Boiled Eggs
Title
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 4 Pasture-Raised Eggs
  • ½ lb Sweet Peppers
  • ¾ lb Carrots
  • 2 Scallions
  • 1 1-Inch Piece Ginger
  • ¼ cup Sweet Chili Sauce
  • 1 Tbsp Sesame Oil
  • ¼ cup Spicy Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Soy Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Place in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, combine the ponzu sauce, soy sauce, sesame oil, and sweet chili sauce.

Cook the eggs:
2 Cook the eggs:

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 to a strainer and rinse under cold water  30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. 

Cook the vegetables:
3 Cook the vegetables:

While the eggs cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared carrots and peppers. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared ginger and white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

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. Turn off the heat. Drain thoroughly and return to the pot.

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

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the eggs. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except leave the cooked eggs unpeeled and rinse the cooked noodles under cold water after draining. Stir the sliced green tops of the scallions and sesame seeds into the pot of finished noodles. Transfer the noodles and eggs to separate airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, peel the eggs. Serve the finished noodles topped with the eggs. Enjoy! 

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

Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Place in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, combine the ponzu sauce, soy sauce, sesame oil, and sweet chili sauce.

2 Cook the eggs:

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 to a strainer and rinse under cold water  30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. 

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

While the eggs cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared carrots and peppers. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared ginger and white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

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. Turn off the heat. Drain thoroughly and return to the pot.

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

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the eggs. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

6 Make ahead modifications:

Prepare as directed, except leave the cooked eggs unpeeled and rinse the cooked noodles under cold water after draining. Stir the sliced green tops of the scallions and sesame seeds into the pot of finished noodles. Transfer the noodles and eggs to separate airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, peel the eggs. Serve the finished noodles topped with the eggs. Enjoy! 

Make ahead modifications: