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 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!
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