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 recipe, we’re making a sweet and spicy sauce to coat fresh wonton noodles, crisp celery, and tender peppers and zucchini—first cooked with fragrant garlic, fresh ginger, and crisp scallions 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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    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      460 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Wonton Noodle Stir-Fry with Soft-Boiled Eggs
    Title
    • 2 Pasture-Raised Eggs
    • 6 oz Fresh Wonton Noodles (Previously Frozen)
    • 2 stalks Celery
    • 1 Zucchini
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Red, Yellow, Or Orange Bell Pepper
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 2 Scallions
    time-saving
    tips & techniques
    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thinly slice the celery on an angle. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).Peel and roughly chop 2 cloves of garlic.Thinly slice the scallions, separating the white bottoms and hollow green tops.In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions.In a separate 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 2 teaspoons 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 pepper, sliced celery, and prepared ginger, garlic, and white bottoms of the scallions; 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. Turn off the heat. 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 (carefully, as the liquid may splatter). 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. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thinly slice the celery on an angle. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).Peel and roughly chop 2 cloves of garlic.Thinly slice the scallions, separating the white bottoms and hollow green tops.In a bowl, combine the chopped ginger, chopped garlic, and sliced white bottoms of the scallions.In a separate 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 2 teaspoons 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 pepper, sliced celery, and prepared ginger, garlic, and white bottoms of the scallions; 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. Turn off the heat. 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 (carefully, as the liquid may splatter). 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. Garnish with the sliced green tops of the scallions. Enjoy!

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