Ginger-Scallion Chicken Noodle Bowl with Green Beans and Bell Pepper
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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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
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Drain noodles in colander. Set aside.
While noodles cook, trim ends off green beans and halve.
Trim and mince white portions of green onions. Thinly slice green portions. Keep white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Pat diced chicken dry.
Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken, red bell pepper, and green beans to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, make sauce.
Make the Sauce
Combine teriyaki glaze, white portions of green onions, ginger, sesame oil, 2 Tbsp. water, and a pinch of salt and pepper in a mixing bowl. Set aside.
Finish the Dish
Gently stir noodles and sauce into pan until noodles are coated and ingredients are combined.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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