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
You may not have heard of sambal before this dish, but one forkful of this pork noodle bowl and you'll be singing this hot sauce's praises. It adds just the right heat to the peanut sauce and pork.
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
Cook the Noddles
Once water is boiling, add rice noodles and cook until tender, 4-6 minutes.
Drain noodles in a colander and rinse under cold water. Drain again thoroughly and set aside.
While noodles cook, start vegetables.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy and carrots to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Cook the Pork
Add pork to pan and cook, breaking up meat, until no pink remains, 5-7 minutes.
If using ground beef, cook, breaking up meat, until no pink remains, 4-6 minutes.
Finish the Stir Fry
Stir noodles, satay sauce, and half the sambal into pan until combined. Taste, and add remaining sambal if desired. Cook until noodles are warmed through, 1-2 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card. Bon appétit!
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