Here's a fact you can “well, actually” your dining partner with: Traditionally, teriyaki is a cooking method, not a sauce. What?!? Did we just blow your mind? Let us blow your mind further with this sesame noodle and broccoli dish. Pasta is tossed with a dressing that includes sweet teriyaki glaze and spicy Sriracha, then topped with roasted vegetables. Impress with trivia and taste thanks to this calorie-conscious “teriyaki” dinner. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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You Will Need
Before You Cook
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips. Halve strips.
Stem mushrooms and cut caps into ¼" strips. Discard stems.
Trim and slice white portion of green onions into ½" pieces. Thinly slice green portion of green onions on an angle. Keep green and white portions separate.
Roast the Vegetables
Place broccoli, red bell pepper, mushrooms, and white portions of green onions on prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer. Roast in hot oven until vegetables are tender and broccoli just begins to char, 20-25 minutes.
Rest roasted vegetables at least 5 minutes.
While vegetables roast, cook pasta.
Cook the Pasta
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Drain pasta in a colander and return to pot. Set aside.
While pasta cooks, make sesame dressing.
Make the Dressing
In a mixing bowl, stir together teriyaki glaze (reserve 1 Tbsp. for garnish), 2 Tbsp. water, sesame oil, and Sriracha (to taste). Set aside.
Meat lovers! If using protein, cook while pasta boils. If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using salmon, pat dry and season flesh-side with a pinch of salt and pepper. Add 2 tsp. olive oil to a medium non-stick pan over medium-high heat and add salmon, flesh-side down. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer to a plate and, using a fork, carefully remove skin and flake into bite-size pieces. If using ground beef, cook in a medium non-stick pan over medium-high heat with 1 tsp. olive oil. Season with ¼ tsp. salt and a pinch of pepper. Break into small pieces with a spoon until no pink remains, 4-6 minutes.
Toss Pasta and Finish Dish
Add dressing and half the green portions of green onions (reserve remaining for garnish) to pot with pasta. Toss to combine.
Plate dish as pictured on front of card, placing vegetables on pasta and garnishing with reserved teriyaki glaze, remaining green portions of green onions, and sesame seeds.
If using protein, place on top of pasta with vegetables.
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