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
History is full of interesting culinary nuggets. Case in point, yakisoba, a Japanese noodle stir-fry dish. After the end of World War II, U.S. service members in Okinawa offered their foodstuffs to the starving local population, and the local population made "Okinawan Yakisoba" with spaghetti, ketchup, spam, canned vegetables, and mayonnaise. This preparation isn't quite so out there from tradition: crispy, fresh vegetables such as snap peas and bell pepper, succulent shrimp, and a sauce of Sriracha and oyster, spicy heat and rich umami. Culinary history is wide, tangled and fascinating, but it bends towards the sharing of foods and cuisines. In our little way, we've done that here.
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
Cook the Noodles
Add noodles to boiling water and stir occasionally until al dente, 4-5 minutes.
Set aside ½ cup pasta cooking water. Drain pasta in a colander and rinse with cold water to stop the cooking process. Set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions on an angle. Keep green and white portions separate.
If necessary, remove strings from snap peas. Halve lengthwise.
Pat shrimp dry.
Cook the Shrimp
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Transfer shrimp to plate.
Reserve pan, no need to wipe clean.
Cook the Vegetables
Return pan used to cook shrimp to medium heat and add 1 Tbsp. olive oil, red bell pepper, white portions of green onions, and snap peas to hot pan. Stir often until crisp-tender, 3-4 minutes.
Stir in slaw mix and cook until heated through, 1-2 minutes.
Finish the Dish
Add noodles, oyster sauce, shrimp, and ¼ cup reserved pasta water. If too dry, add additional reserved water 1 Tbsp. at a time until desired consistency is reached.
Add Sriracha (to taste). Stir often until warmed through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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