All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A famous comedian once referred to a meal as a “sadness bowl.” Well, we hate to steal another's material, but this meal could easily be called a bowl of joy. Ground pork and green beans are mixed with lo mein noodles and tossed in a sauce built from teriyaki and gochujang. Topped with the unique flavor of cilantro and heat of a Fresno chile, this dish of glee will bring you grins and cheers, no comedy set required. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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 noodles and cook until tender, 4-5 minutes.
Drain noodles in a colander. Rinse with cold water and return to pot. Stir in sesame oil and set aside.
Prepare the Ingredients
Trim ends off green beans. Cut on an angle into 2" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem and coarsely chop cilantro.Slice red Fresno chile into thin rounds. Discard seeds if you prefer less spice. Wash hands and cutting board after working with Fresno chile.Combine 1/2 cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if desired. Set aside.
Cook the Pork and Green Beans
Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, green beans, white portions of green onions, and a pinch of salt to very hot pan.
Stir occasionally, breaking up meat, until green beans begin to char and no pink remains on pork, 7-9 minutes.If using chicken thighs, pat thighs dry. Place pan over medium heat and add 2 tsp. olive oil. Add green beans and white portions of green onions to hot pan and stir occasionally, 2-4 minutes. Add chicken thighs and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer pork and green beans to a plate. Keep pan over high heat.
Char the Noodles
Add noodles to very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.
Finish the Noodles
Add pork, green beans, and teriyaki-gochujang mixture to pan and stir to combine.
Remove from burner.Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and Fresno chile rounds (to taste). Bon appétit!
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