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
Cook the Pork
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees , 5-7 minutes.
Add flour and seasoning blend and stir until combined.
Add the Vegetables
Add bok choy, slaw mix, and a pinch of salt to hot pan.
Stir occasionally until bok choy is bright green and tender, 5-7 minutes.
Add the Noodles
Stir pasta, pho concentrate, sweet chili sauce, ¼ tsp. salt, and ¼ cup water into hot pan until combined. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens enough to coat the back of a spoon, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy rice noodles. Bon appétit!
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