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.
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
Once water is boiling, add noodles and cook until tender, 4-5 minutes. Reserve ½ cup pasta cooking liquid and drain.
Cut broccoli into bite-sized pieces
Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" strips.
Coarsely chop peanuts.
Pat salmon fillets dry.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally, 2-3 minutes.
Add lo mein noodles, garlic, and bok choy. Cook while stirring occasional until broccoli is tender, 2-3 minutes. Add teriyaki and mirin and cook while stirring until noodles and vegetables are fully coated.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to plate, wipe out pan and reserve.
Make glaze and plate
Return pan to medium high heat. Add brown sugar, miso and ¼ cup water. Stir until the miso is mixed in, mixture is boiling and thick, 2-3 minutes.
Plate with peanuts.
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