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
MYOTO-Style (Make your own takeout) - I like to try and recreate takeout dishes at home. It’s often cheaper, sometimes quicker, and better for you. Here’s my latest ‘Make Your Own Takeout-Style’ dish.
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
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Halve and cut into 1" strips.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Mince cilantro.
Cook the Pork and Vegetables
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, ground pork, and a pinch of salt to hot pan. Break up meat until no pink remains, 3-4 minutes.Add carrots, bok choy, and a pinch of salt. Stir occasionally until vegetables are tender and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.While pork and vegetables cook, continue recipe.
Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 4-5 minutes.
Reserve 1/2 cup noodle cooking water. Drain noodles in a colander and set aside.
Add the Noodles
Add ginger, garlic, and white portions of green onions to pan with pork and vegetables. Stir occasionally until fragrant, 30-60 seconds.
Add soy sauce, Sriracha (to taste), and half the noodle cooking water and bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.Add additional noodle cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add noodles and toss to coat in sauce. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions and cilantro. Buon appetito!
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