Express
Premium
One-Pan Thai-Style Curry Noodles
with carrots and bell peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat
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Vegetarian
Chef
Jimmy Shay
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In Your Box (serves 2)
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10 oz. Par Cooked Udon Noodles
- 8 oz. Carrot
- 5⅗ fl. oz. Coconut Milk
- 4 oz. Mixed Diced Peppers
- 1 Lime
- 2 oz. Baby Spinach
- 1 Tbsp. Yellow Curry Paste
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Cilantro
- 1 tsp. Minced Ginger
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.
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Nutrition (per serving)
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Calories700
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Carbohydrates97g
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Net Carbs89g
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Fat28g
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Protein16g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Zest and halve lime. Cut one half into wedges and juice the other half.Stem and tear cilantro. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add carrots, peppers (If you receive a whole bell pepper, cut into 1/2" dice.), 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 6-8 minutes. -
3 Make Sauce and Add Noodles
Add ginger to hot pan with vegetables. Stir often until fragrant but not browned, 30-60 seconds.
Add curry paste, coconut milk, mirepoix base, noodles, and 1/4 tsp. salt. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Stir often until heated through, 2-3 minutes.Stir in 1 tsp. lime zest and 1/2 tsp. lime juice. Taste and add more lime juice, if desired. -
4 Add Spinach and Finish Dish
Stir spinach into hot pan. Reduce heat to low. Stir often until wilted, 1-2 minutes.
Remove from burner. Plate dish as pictured on front of card, garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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