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
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
Cut broccoli and cauliflower into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook The Vegetables
Place a large non-stick pan over medium heat and add 3 tsp. olive oil. Add cauliflower, broccoli, green onion bottoms, edamame, seasoning blend, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Add 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes.
Remove lid and add half the sweet chili sauce and ½ cup water. Bring to a simmer.
Add noodles, soy sauce, and a pinch of pepper to pan and toss to combine.
Finish The Dish
Plate dish as pictured on front of card, topping with remaining sweet chili sauce, green onion tops, wontons, and sesame seeds. Bon appétit!
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