Meal Kit

Back on Track Rice Noodles

With Peanut-Chili Sauce, Edamame, and Microgreens

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Too many greasy late-night eats and indulgent brunches bringing you down? Get Back on Track with light, refreshing noodles packed with healthy edamame, cucumber, slaw, and microgreens and set off with a chili-peanut sauce. It's delicious, satisfying, and your stomach will thank you.

In Your Box (serves 2)

  • 1 English Cucumber
  • 8 oz. Rice Noodles
  • Info
    4⅕ oz. Frozen Edamame
  • 1 Lime
  • 3 oz. Slaw Mix
  • 2 Green Onions
  • ½ fl. oz. Sweet Chili Sauce
  • ½ fl. oz. Seasoned Rice Vinegar
  • ¼ oz. Micro Greens
  • 2 tsp. Sesame Seeds
  • Info
    4 Creamy Peanut Butter

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Bring a pot of water to a boil. Place a colander in the sink. Rinse and peel cucumber. Slice into thin half-moons. Rinse edamame. Rinse and finely slice green onions on a bias (at a 45 degree angle.) Rinse and halve lime. Slice one half of the lime into squeezable wedges.

  2. 2

    Make the Peanut Sauce

    In a bowl, combine peanut butter, half the chili sauce (or to taste), reserving any remaining for garnish, seasoned rice vinegar, and juice of half the lime ( or to taste). Add a pinch of salt and pepper. You may thin sauce with a little water if desired.

  3. 3

    Cook the Noodles

    Add rice noodles to the boiling water and cook for 1-3 minutes. Once tender, drain in the colander and rinse with cold water to stop the cooking process. Shake out any excess water from the noodles.

  4. 4

    Assemble the Dish

    Ladle a serving of rice noodles into a shallow bowl. Working your way around the perimeter of the bowl, add the cucumbers, slaw mix, microgreens, edamame, and green onions. Top bowl with sesame seeds, a generous drizzle of peanut butter sauce, and any remaining chili sauce.

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