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
“Sweet and sour” is such an elementary culinary concept, it's easy to forget how revolutionary combining the mouth-puckering “sour” and the saccharine highs of “sweet” was to our forefathers. Elementary, my dear Watson, but that doesn't make it simple… the complex flavors of coconut, pineapple, rice vinegar, and teriyaki enrobe the succulent shrimp, tender vegetables, and noodles. All of this for just a weeknight meal? Well, when you eliminate the impossible, whatever remains, however improbable, must be true.
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
Once water is boiling, add noodles and cook until al dente, 5-7 minutes.
Drain noodles in a colander, rinsing with cold water to stop the cooking process. Set aside.
While noodles cook, toast coconut.
Toast the Coconut
Place a large non-stick pan over medium heat. Add coconut to hot, dry pan and stir occasionally until toasted, 4-6 minutes.
Once coconut starts to brown, immediately remove to a plate.
Wipe pan clean and reserve.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy, quarter, and coarsely chop. Rinse again and drain or pat dry.
Peel, trim, and cut carrot into ¼" slices on an angle.
Pat shrimp dry, and season all over with 1 tsp. seasoning blend (reserve remaining for sauce).
Cook the Vegetables
Return pan used to toast coconut to medium-high and add 1 Tbsp. olive oil.
Add carrots to hot pan. Stir often until nearly tender, 3-4 minutes.
Add bok choy and stir often until tender, 3 minutes.
Remove vegetables to a plate or bowl. Keep pan over medium-high heat.
Cook Shrimp and Finish Dish
Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until just shrimp begins to brown, 1-2 minutes.
Stir noodles in and cook, 1 minute.
Add pineapple juice, teriyaki glaze, rice vinegar, and remaining seasoning blend. Bring to a boil and cook until liquid is slightly reduced and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner and stir in vegetables.
Plate dish as pictured on front of card, garnishing with toasted coconut. Bon appétit!.
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