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Vegetable & Udon Noodle Stir-Fry Fill 1 Created with Sketch.

with Soft-Boiled Eggs

Quick & Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 480 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, a flavorful sauce made with soy glaze, black bean sauce, and spicy gochujang brings together delightfully chewy udon noodles and sautéed veggies. Mixing in the yolk from a soft-boiled egg
as you eat adds even more rich flavor to the dish.

Get Cooking
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instructions
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Heat a small pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the soy glaze, vinegar, black bean sauce, 1/3 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the soft-boiled eggs:
2 Make the soft-boiled eggs:

Carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel; season with salt and pepper.

Start the stir-fry:
3 Start the stir-fry:

While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.

Add the bok choy & peppers:
4 Add the bok choy & peppers:

Add the chopped bok choy and sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Add the noodles (carefully separating with your hands before adding) and sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the sliced green tops of the scallions. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Heat a small pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the soy glaze, vinegar, black bean sauce, 1/3 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Make the soft-boiled eggs:

Carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel; season with salt and pepper.

Make the soft-boiled eggs:
Start the stir-fry:
3 Start the stir-fry:

While the eggs cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened.

4 Add the bok choy & peppers:

Add the chopped bok choy and sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Add the bok choy & peppers:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Add the noodles (carefully separating with your hands before adding) and sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the sliced green tops of the scallions. Enjoy!