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
Medium Non-Stick Pans
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 tender, 4-5 minutes.
Reserve ½ cup pasta cooking water. Drain noodles in a colander and set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
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.
Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until beginning to get tender, 5-7 minutes.
Add noodles, garlic, and bok choy. Stir occasionally until broccoli is tender, 2-3 minutes.
Stir in teriyaki sauce and mirin until noodles and vegetables are completely coated, 1-2 minutes.
Remove from burner.
While vegetables cook, cook salmon.
Cook the Salmon
Place another 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 salmon to a plate. Wipe pan clean and reserve.
Make Glaze and Finish Dish
Return pan used to cook salmon to medium-high heat. Add brown sugar, miso, and ¼ cup water to hot pan. Bring to a boil, stirring constantly.
Once boiling, stir until thickened and miso is combined, 2-3 minutes
Remove from burner.
Plate dish as pictured on front of card, topping salmon with glaze and garnishing vegetables with peanuts. Bon appétit!
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