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Sweet & Spicy Wonton Noodles
with Soft-Boiled Eggs
25 min
Vegetarian
500 Calories Or Less
i
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Recipe only available for Friday delivery.
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4 Servings
- Est. 500 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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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fresh
ingredients
Title
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4 Pasture-Raised Eggs
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¾ lb Fresh Wonton Noodles (Previously Frozen)
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¾ lb Carrots
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1 1-Inch Piece Ginger
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2 Scallions
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¼ cup Sweet Chili Sauce
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1 Tbsp Sesame Oil
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2 Tbsps Soy Sauce
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2 Tbsps Vegetarian Ponzu Sauce
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1 tsp Black & White Sesame Seeds
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½ lb Snow Peas
step-by-step
instructions
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. Halve the snow peas crosswise. Combine the sliced carrots and halved peas 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 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. Season with salt and pepper.
3
Cook the vegetables:
Meanwhile, 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 peas. 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.
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 cooked eggs. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
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. Halve the snow peas crosswise. Combine the sliced carrots and halved peas 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 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. Season with salt and pepper.
3
Cook the vegetables:
Meanwhile, 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 peas. 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.
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 cooked eggs. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
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