Ingredients:
2 Eggs
1/2 lb. fresh ramen noodles
6 oz. carrots
10 oz. bok choy
1 tbsp. Sambal Oelek or ground chili paste
1/4 cup tahini
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. rice vinegar
Directions:
1. Fill a medium pot with water and a big pinch of salt; cover and heat on high until boiling.
2. Prepare vegetables. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel and grate the carrots to shred.
3. 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.
4. Make the sauce. In a large bowl, whisk together the tahini, soy sauce, sugar, 2 tablespoons of water, and as much of the sambal oelek/chili paste as you’d like, depending on how spicy you like it.
5. Cook the eggs. While the vegetables marinate, carefully add the eggs to the pot of boiling water. Cook 6 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, carefully peel the cooked eggs; season with salt and pepper.
6. Cook 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 cool the noodles and prevent sticking.
7. Add the cooled noodles and marinated vegetables 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.
Optional: can top with sesame seeds, furikake seasoning or chopped scallions.