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
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.
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
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
Customize it: If using a protein, cook in a medium non-stick pan over medium-high heat. If using ground beef, cook with 1/4 tsp. salt and a pinch of pepper, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry and season both sides with a pinch of salt and pepper. Cook with 2 tsp. olive oil until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using chicken, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Stir occasionally, with 2 tsp. olive oil, until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
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 portions of green onions into ½" pieces. Thinly slice green portions of green onions on an angle. Keep white and green 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.
Toss Pasta and Finish Dish
Add dressing and half the green portions of green onions (reserve remaining for garnish) to pot with pasta. Toss or gently stir 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 desired, mix vegetables with pasta. Bon appetit!
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