Meal Kit
Farmer's Market Japanese Noodles
With Sesame-Garlic Mushrooms and Watermelon Radish
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Justin Paruszkiewicz
Treat yourself to tender noodles lightly dressed in a savory miso-sesame dressing, surrounded by warm mushrooms sautéed in garlic sesame oil, crisp red peppers, and watermelon radish. Watermelon radish? Oh, no big deal, it's only the coolest radish on the planet (with a pink and magenta color that mimics sliced watermelon) and a perfectly peppery flavor that makes this meal truly special.
In Your Box (serves 2)
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30 oz. Lo Mein Noodles
- 24 oz. Cremini Mushrooms
- 1 Red Bell Pepper
- 3½ oz. Cherry Tomatoes
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2 Tbsp. White Miso Paste
- 2 Green Onions
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1½ fl. oz. Toasted Sesame Oil
- 5 Cilantro Sprigs
- 4 Garlic Cloves
- 1 Watermelon Radish
- 1½ fl. oz. Rice Vinegar
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.
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Nutrition (per serving) 2qWbDVPR
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Calories1820
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Carbohydrates335g
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Net Carbs320g
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Fat31g
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Protein52g
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Sodium2670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Wire-Mesh Strainer
- 1 Medium Pan
- 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
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1 Prepare the Ingredients
Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Stem, core, and slice red bell pepper into rounds. Thinly slice mushrooms. Peel and thinly slice radish. Thinly slice garlic lengthwise into long chips. Stem cilantro and keep leaves whole. Slice the tomatoes in half. Thinly slice green onions on a bias (45 degree angle).
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2 Cook the Noodles
Add noodles and cook for 6-8 minutes or until al dente. Strain and cool noodles with cold running water. Place noodles back in pot, toss with 1 tsp. of olive oil to keep from sticking, and set aside.
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3 Cook Garlic and Mushrooms
Add 2 Tbsp. sesame oil and sliced garlic to a medium pan over low heat. Cook until garlic turns light brown. Remove sliced garlic from oil with a slotted spoon and set aside for garnish. Increase heat to medium and cook the mushrooms in the sesame-garlic oil for 3-4 minutes or until brown and tender. Remove from heat and set aside.
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4 Make the Miso Vinaigrette
In a mixing bowl, whisk together remaining 1 Tbsp.sesame oil, rice wine vinegar, miso paste, and a pinch of pepper.
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5 Mix the Noodles
Add the vinaigrette to noodles and mix, tossing to coat. Season with a pinch of pepper.
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6 Plate
Compose a mound of noodles in the middle of the plate or shallow bowl. Place the radish, mushrooms, red bell pepper, and tomatoes around the plate. Garnish with green onion, cilantro, and fried garlic.
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