All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
So one little cod got separated from the rest of its friends and left in the big ocean on its own. (We know this is getting close to the plot of an animated fish movie.) It was found by a fisherman who fished exclusively for a Chinese restaurant. (Just go with the story here.) The fisherman saw it alone and thought it was a special fish, deserving of a special meal. Hence this fish cakes, unique in flavor, paired with delicious chow mein. Do parts of this story not add up? Absolutely. Does it matter? Not at all, because this meal adds up to easy to make and plenty of flavors.
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
Large Non-Stick Pan
Before You Cook
Cook Noodles and Prepare Ingredients
Once water is boiling, add noodles and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain noodles in a colander and rinse with cold water to stop the cooking process. Return noodles to pot.
While noodles cook, trim ends off green beans. Cut into 1" pieces.
Pat cod fillets dry, and cut into 1" chunks.
Combine ¼ cup water, panko, mayonnaise, and seasoning blend to a mixing bowl. Set aside at least 5 minutes.
Cook the Cod
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add cod chunks and a pinch of pepper to hot pan. Stir occasionally until opaque, flakey, and beginning to fall apart, 3-5 minutes.
Transfer cod to a plate. Set aside until cool enough to handle, 3-5 minutes.
Wipe pan clean and reserve.
Form the Cod Cakes
Add cooled cod to bowl with panko mixture. Using your hands, combine ingredients, squeezing and breaking up cod. Form into four cakes, ½"-thick.
Refrigerate 5 minutes.
While cod cakes refrigerate, cook green beans.
Cook the Green Beans and Carrots
Return pan used to cook cod to medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally until crisp-tender, 4-6 minutes.
Add garlic sesame sauce, noodles, carrots, half the reserved pasta water, and a pinch of salt and stir until combined. If sauce is dry, add remaining pasta water 1 Tbsp. at a time until desired consistency is reached.
Remove vegetables and sauce to pot noodles were cooked in and cover.
Wipe pan clean and reserve.
Cook the Cod Cakes
Return pan used to cook green beans to medium heat and add 2 tsp. olive oil. Remove cod cakes from refrigerator and add to hot pan. Cook until golden brown, 4-6 minutes per side.
Remove from burner.
If noodles are too cool, stir in 1 Tbsp. water over medium heat until reheated, 1-2 minutes.
Plate dish as pictured on front of card, garnishing cakes with Sriracha (to taste). Bon appétit!
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