Meal Kit
Family
One-Pot Chicken Rangoon Noodles
with edamame and green onions
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Sesame, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 10 oz. Dried Spaghetti Noodles
- 4 fl. oz. Cream Sauce Base
- 3 oz. Frozen Edamame
- 2 oz. Shredded Mozzarella
- 2 oz. Cream Cheese
- 1 oz. Ramen Pork Flavor Broth Concentrate
- 1 oz. Yuzu Dipping Sauce
- 2 Green Onions
- ½ tsp. Garlic Salt
- 1 tsp. Multicolor Sesame Seeds
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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Calories590
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Carbohydrates63g
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Net Carbs58g
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Fat17g
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Protein45g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Butter
- Salt
- 1 Large Pot
- 1 Colander/Strainer
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 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 Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup noodle cooking water. Drain noodles in a colander/strainer and set aside. Wipe pot clean and reserve.While noodles cook, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat chicken dry. Season all over with garlic salt and 1/4 tsp. pepper. -
3 Cook the Chicken
Return pot used to cook noodles to medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add the Edamame and Sauce
Add edamame, white portions of green onions, cream base, yuzu dipping sauce, cream cheese, ramen base, and 1/4 cup reserved noodle cooking water to hot pot. Stir to combine and bring to a simmer.
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5 Add Noodles and Finish Dish
Once simmering, add noodles, 2 Tbsp. butter, and shredded cheese to hot pot. Stir often until sauce is slightly thickened and noodles are coated, 1-2 minutes.
If too thick, add additional reserved noodle cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping noodle mixture with green portions of green onions and sesame seeds. Bon appétit!
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