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
The dictionary defines the Szechuan style as "spicy, oily, and especially peppery." We define it as delicious, delicious, and especially delicious, with slaw and pork covered with spicy sauce and tossed with noodles.
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
Customize It Instructions
If using 32 oz. ground pork, follow same instructions as 16 oz ground pork, cooking in batches if necessary, until pork reaches a minimum internal temperature of 160 degrees.
If using ground beef, follow same instruction as ground pork, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees.
If using ground turkey, follow same instruction as ground pork, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees.
Prepare the Green Onions
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook the Ground Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, and white portions of green onions to hot pan.
Stir often, breaking up meat, until mostly browned, 4-5 minutes.
Cook the Slaw Mix
Add slaw and sherry vinegar to hot pan. Stir occasionally until slaw is wilted and pork is browned and reaches a minimum internal temperature of 160 degrees, 3-4 minutes.
Finish the Dish
Add spicy Szechuan sauce (to taste), noodles, and ¼ cup water to pan. Stir until heated through and noodles are coated with sauce, 1-2 minutes.
Remove from burner.
Plate as pictured on front of card, garnishing with wonton strips and green portions of green onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.