Spicy Cold Sesame Noodles with Bok Choy, Carrots & Soft-Boiled Eggs

Step 1

1 Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the tahini, soy sauce, sugar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Step 2

2 Marinate the vegetables In a large bowl, combine the sliced bok choy, grated carrots, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 3

3 Cook the eggs Meanwhile, 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 the cooked eggs 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.

Step 4

4 Cook & cool the noodles Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking and cool the noodles.

Step 5

5 Finish the noodles & serve your dish Add the cooled noodles and marinated vegetables (including any liquid) to the bowl of sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and as much of the togarashi as you’d like. Enjoy!

Step 6

1 Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the tahini, soy sauce, sugar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Step 7

2 Marinate the vegetables In a large bowl, combine the sliced bok choy, grated carrots, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 8

3 Cook the eggs Meanwhile, 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 the cooked eggs 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.

Step 9

4 Cook & cool the noodles Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking and cool the noodles.

Step 10

5 Finish the noodles & serve your dish Add the cooled noodles and marinated vegetables (including any liquid) to the bowl of sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs and as much of the togarashi as you’d like. Enjoy!