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
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, this gleeful dish 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
Customize It Instructions
If using ground turkey, follow same instructions as ground pork in Step 3, breaking up with a spoon until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using ground beef, follow same instructions as ground pork in Step 3, breaking up with a spoon, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Cook the Noodles
Once water is boiling, add noodles and cook until tender, 4-5 minutes, stirring once halfway through.
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 into 2" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince cilantro (no need to stem).
Halve lime. Cut one half into wedges and juice the other half.
Stem, seed, and slice red bell pepper into ¼" slices.
Combine ½ cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if desired. Set aside.
Cook the Pork
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and ground pork to hot pan. Cook, breaking up meat with a spoon, until browned and meat reaches a minimum internal temperature of 160 degrees, 7-9 minutes.
Transfer to a large mixing bowl. Keep pan over medium-high heat.
Cook the Vegetables
Add green beans, red bell pepper, and ½ tsp. salt to hot pan. Stir occasionally until vegetables are tender and lightly charred, 6-8 minutes.
Stir in pork, white portions of green onions, and teriyaki-gochujang mixture. Reserve bowl used for pork; no need to wipe clean.
Bring to a boil. Once boiling, stir occasionally until thickened slightly, 2-3 minutes.
Transfer pork and vegetables to reserved bowl. Keep pan over medium-high heat.
Finish Noodles and Finish Dish
Add noodles to hot pan. Stir often until warmed through, 2-3 minutes.
Remove from burner. Add noodles and 1 Tbsp. lime juice to bowl with pork and vegetables and stir to combine.
Plate dish as pictured on front of card, garnishing with green portions of green onions and cilantro. Squeeze lime wedges over dish to taste. Bon appétit!
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