Wonton Noodle Stir-Fry with Soft-Boiled Eggs

Wonton Noodle Stir-Fry

with Soft-Boiled Eggs

25 MIN
2 Servings
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From the Test Kitchen

In this easy, Asian-inspired recipe, we’re making a sweet and spicy sauce to coat fresh wonton noodles, crisp celery, and tender peppers and zucchini—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor. The rich yolks from soft-boiled eggs provide the perfect finishing touch to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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ingredients
Wonton Noodle Stir-Fry with Soft-Boiled Eggs
Title
  • 2 Pasture-Raised Eggs
  • 2 stalks Celery
  • 1 Zucchini
  • 4 oz Sweet Peppers
  • 6 oz Fresh Wonton Noodles (Previously Frozen)
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sambal Oelek
Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs 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, peel the cooked eggs. Season with salt and pepper.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the celery on an angle. In a bowl, combine the black bean sauce, soy sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

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

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers, sliced celery, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat.

Cook the noodles:
4 Cook the noodles:

Meanwhile, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.

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

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

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Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs 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, peel the cooked eggs. Season with salt and pepper.

2 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Thinly slice the celery on an angle. In a bowl, combine the black bean sauce, soy sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the remaining ingredients & make the sauce:
Start the stir-fry:
3 Start the stir-fry:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers, sliced celery, and sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat.

4 Cook the noodles:

Meanwhile, add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.

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

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

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