Meal Kit

Pork Lo Mein

with carrots and bok choy

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 8 oz. Halved Coin Cut Carrots
  • Info
    5 oz. Lo Mein Noodles
  • 1 Head of Baby Bok Choy
  • Info
    1¼ fl. oz. Tamari Soy Sauce (GF)
  • 2 Green Onions
  • 1 Tbsp. Minced Ginger
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 1 tsp. Sriracha
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Large Pot
  • 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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