topBanner
Sriracha Sesame Wonton Pasta

Sriracha Sesame Wonton Pasta

with Baby Broccoli and Edamame

Read more

Wonton wrappers may seem like an ingredient with only one purpose: to make wonton dumplings. But when you come to the realization that our chefs did that they’re really just sheets of dough, the possibilities suddenly seem endless. Here, we’re treating them like fresh noodles and tossing them with baby broccoli, edamame, and an Asian-style sauce.

Tags:Spicy
Allergens:Tree NutsSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Baby Broccoli

2 unit

Scallions

1 thumb

Ginger

1 unit

Chili Pepper

1 ounce

Cashews

(ContainsTree Nuts)

4 ounce

Edamame

(ContainsSoy)

½ pack

Wonton Wrappers

(ContainsWheat)

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

2 teaspoon

Sriracha

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber7 g
Protein19 g
Cholesterol0 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Large Bowl
Slotted Spoon
Large Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Trim tough ends from bottom of baby broccoli, then cut into 2-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate. Peel ginger, then mince until you have 1 TBSP. Thinly slice chili, removing ribs and seeds if you prefer less heat.

2

Fill a large bowl with ice water. Once water in pot is boiling, add baby broccoli. Cook until tender but still fairly crisp, 2-3 minutes. Remove from pot with a slotted spoon or tongs and transfer to bowl with ice water. Keep pot of boiling water on stove. Let baby broccoli cool, then remove from water.

3

Heat a large pan over medium-high heat. Add cashews and toast, stirring frequently, until fragrant and a deep golden color, 4-6 minutes. Remove from pan and set aside to cool. Wipe out pan with a paper towel.

4

Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites and ginger. Cook until softened and fragrant, 2-3 minutes. Add baby broccoli and edamame and cook until bright green and warmed through, 2-3 minutes. Season with salt and pepper.

5

Cut half the wontons from package into 1-inch-wide strips (use the rest as you like). Add to pot of boiling water. Cook, stirring frequently, until just al dente, 2-4 minutes. Scoop out and reserve 1 cup wonton cooking water, then drain. Add hoisin sauce and ½ cup wonton cooking water to pan with veggies. Toss to combine. Add drained wontons to pan and toss to coat. TIP: If sauce seems dry, add more water.

6

Divide wonton mixture between plates. Drizzle with sesame oil. Garnish with cashews, scallion greens, chili, and sriracha (to taste) and serve.