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Vegetable & Udon Noodle Stir-Fry
with Soft-Boiled Eggs
30 minWellness at Blue Apron
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2 Servings
- Est. 480 Cals/serving
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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.
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instructions
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.
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.
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!
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.
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.
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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