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
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
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
Prepare the Ingredients
Mince parsley, leaves and stems. - need to stem?
Peel and mince shallot.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Place a large non-stick? pan over medium-high? heat and add 1 tsp. olive oil.
Add ground pork to hot pan and cook, breaking up with a spoon, until no pink remains, 5-7 minutes?
Add garlic and cook until aromatic, 1 minute.
Transfer cooked pork to a plate and set aside.
Reserve pan - wipe clean?
While pork cooks, cook pasta?
Pic: cooked pork
Cook the Pasta
Once water is boiling, add rice noodles and cook until tender, 4-6 minutes.
Reserve 1 cup pasta cooking water.
Drain noodles in a colander and set aside.
Pic: cooked noodles w/ reserved water
Cook the Vegetables
Return pan used to cook pork to medium-high? heat and add 1 tsp. olive oil.
Add carrots to hot pan and stir? until tender, time?
Add shallots and cook until soft, time?
Pic: carrots and shallots
Make Sauce and Finish Dish
Add demi-glace and simmer, 10 seconds.
Add fish sauce, lemon juice, and soy sauce and stir to combine?
Add pork, noodles, and half of the parsley (reserve remaining for garnish) and toss to combine.
If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time (?), until desired consistency is reached.
Plate dish as pictured on front of card. Garnish with reserved parsley and squeeze lemon wedges over noodles (to taste). Bon appétit!
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