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
How did we not think of this before? We've brought you plenty of shrimp and plenty of noodles and plenty of Chinese dishes, but never a straight-up no-thrills-besides-the-delight-on-the-tongue shrimp lo mein before. Consider this a grave oversight on our part that we're rectifying right away. Noodles, shrimp, carrots, peanuts, bok choy… well, we were once blind, but now we see… and can't wait to taste. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Keep stems and leaves separate.
Coarsely chop peanuts.
Pat shrimp dry, and season with a pinch of salt and pepper.
If using whole chicken breasts, cut into 1" pieces on a separate cutting board. Pat chicken dry and season all over same amount.
Cook the Noodles
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Reserve ½ cup noodle cooking water. Drain noodles in a colander and set aside.
While noodles cook, cook shrimp.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.
If using chicken, follow same instructions and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer shrimp to a plate. Keep pan over medium-high heat.
Cook Vegetables and Heat Sauce
Add 2 tsp. olive oil, carrots, and bok choy stems to hot pan and stir occasionally until lightly charred, 4-5 minutes.
Add white portions of green onions, garlic, edamame, and bok choy leaves. Stir often until leaves are wilted, 1-2 minutes.
Stir in shrimp, noodles, satay sauce, 2 tsp. lime juice, and ¼ cup noodle cooking water until combined. Stir occasionally until warmed through, 1-2 minutes.
If sauce is too thick, add additional noodle cooking water, 1 Tbsp. at a time, until desired consistency is reached.If using chicken, follow same instructions.
Finish the Dish
Plate dish as pictured on front of card, garnishing with peanuts and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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