Express
"Takeout at Home" Chinese-Style Chicken Noodles
with cabbage and bok choy
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Protein-Packed
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 20 oz. Par Cooked Noodles
- 8 oz. Slaw Mix
- 5 oz. Sliced Bok Choy
- 3 oz. Yuzu Dipping Sauce
- 2 fl. oz. Sweet & Thick Soy Sauce
- 2 Green Onions
- ⅖ fl. oz. Tamari Soy Sauce
- 1 Tbsp. Cornstarch
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving)
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Calories680
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Carbohydrates99g
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Net Carbs94g
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Fat10g
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Protein44g
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Sodium2290mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
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
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine cornstarch, 1/4 cup water, sweet and thick soy sauce, yuzu dipping sauce, and white portions of green onions. Set aside.Pat chicken dry and season all over with 1/4 tsp. salt and Asian garlic, ginger & chile seasoning (use less if spice-averse). -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy and a pinch of salt to hot pan. Stir often until tender, 2-3 minutes.Add slaw mix and stir occasionally until slightly tender, 1-2 minutes.Stir in regular soy sauce until combined, 20-30 seconds.Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat. -
3 Cook the Chicken
Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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4 Add Sauce, Noodles, and Vegetables and Finish Dish
Add cornstarch mixture, noodles, and vegetables to hot pan. Stir occasionally until noodles are heated through and sauce is slightly thickened, 2-3 minutes.
If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping noodle mixture with green portions of green onions and sesame seeds. Bon appétit!
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