Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Pre heat the oven to 400 degrees. Rinse and mince the garlic. Rinse and slice the green onions. Rinse and rough chop the cilantro. Rinse and thinly slice the Fresno chili into thin circular coin shaped pieces.
Cook The Meatballs
In a mixing bowl combine the turkey, ginger, soy sauce, ½ the green onions, garlic, and a pinch of salt and pepper. Mix the ingredients together to incorporate (mix until ingredients are evenly distributed in the mix.) Form the mixture into six meatballs (size?). Place the meatballs on a baking sheet and place in the oven. Cook for 16-20 minutes or until golden brown and firm to the touch.
Cook The Noodles
Bring a medium sized pot of lightly salted water to a boil and place a colander in the sink. When the water is boiling, add the noodles. Cook the noodles for 5-6 minutes or until al dente. Drain the water from the noodles in the colander and cool the noodles under cold running water.
Mix The Noodles
In a large mixing bowl, combine the noodles, sambal to taste, remaining green onions, Fresno chili to taste, sesame oil, cilantro, and ½ the sesame seeds. Mix ingredients well to incorporate. Season with salt and pepper to taste. Keep at room temperature until serving, or refrigerate if you prefer your noodles cold.
Plate the Dish
Place the noodles in the middle of the plate. Lay three meatballs next to the noodles. Garnish with remaining sesame seeds.
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