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
Cook the Noodles
Once water is boiling, add rice noodles and cook until tender, 4-6 minutes.
Drain noodles in a colander and set aside.
While noodles cook, prepare shishito peppers.
Prepare the Shishito Peppers
Stem shishito peppers and halve lengthwise. Shishito peppers can vary in spice level; most are mild and smoky.
Cook the Vegetables and Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, shishito peppers, carrots, ¼ tsp. salt, and a pinch of pepper to hot pan. Cook, breaking up meat with a spoon, until no pink remains on meat, 5-7 minutes.
Finish the Dish
Add soy sauce, garlic and ginger sauce, and rice noodles to pan and stir until thoroughly combined.
Season with a pinch of salt and pepper.
Plate dish as pictured on front of card. Bon appétit!
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