Ginger-Scallion Chicken Noodle Bowl with Green Beans and Bell Pepper
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
A note about serious food allergies
We're so fond of this ginger-scallion sauce, we've put it on salmon, on chicken, in all sorts of meals over the years. But we think we might have found the most perfect, most natural delivery system for these flavors: noodles. Oodles and oodles of noodles, dressed in this sauce to absolute divine perfection. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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
Customize It Instructions
If using whole chicken breast, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken in Step 2, cooking, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
If using 24 oz. diced chicken, follow same instructions, working in batches if necessary.
Cook Noodles and Prepare Ingredients
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Drain noodles in a colander. Rinse under cold water and set aside.
While noodles cook, trim ends off green beans and halve.
Trim and mince white portions of green onions. Thinly slice green portions on an angle. Keep white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Pat chicken dry.
Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken, red bell pepper, green beans, and a pinch of salt and pepper 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, and 2 Tbsp. water in a mixing bowl until ginger is dissolved and ingredients combined. Set aside.
Add Noodles and Finish 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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