Meal Kit
Family
One-Pot Takeout Beef Noodle Bowl
with carrots and cabbage
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Ground Beef
- 12 oz. Carrot
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10 oz. Spaghetti
- 6 oz. Shredded Red Cabbage
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4 fl. oz. Sweet & Thick Soy Sauce (GF)
- 1⅘ oz. Low Sodium Orange Sauce
- 4 Green Onions
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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) N3Dr8wqj
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Calories620
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Carbohydrates80g
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Net Carbs72g
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Fat20g
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Protein33g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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 breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Noodles
Once water is boiling, add noodles and cook until tender, 8-10 minutes.
Remove from burner. Reserve 1 cup noodle cooking water. Drain noodles in a colander/strainer and set aside.Wipe pot clean and reserve.While noodles cook, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim and thinly slice green onions, keeping white and green portions separate. -
3 Cook the Ground Beef
Return pot used to cook noodles to medium-high heat.
Add ground beef, white portions of green onions, and Asian garlic, ginger & chile seasoning (use less if spice-averse) to hot, dry pot. Break up meat and stir occasionally until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Transfer ground beef mixture to a plate and drain any excess liquid from pot.Keep pot over medium-high heat. -
4 Cook the Vegetables and Sauce
Add 1 tsp. olive oil, carrots, cabbage, and 1/4 tsp. salt to hot pot.
Stir occasionally until vegetables begin to brown, 2-3 minutes.Add 1/4 cup reserved noodle cooking water and soy sauce. Stir to combine and bring to a simmer.Once simmering, cover and cook until carrots are fork-tender, 4-6 minutes. -
5 Add Ground Beef and Noodles and Finish Dish
Add orange sauce, cooked ground beef, and a pinch of salt to hot pot. Stir to combine and bring to a simmer.
Once simmering, add cooked noodles and stir occasionally until heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping noodles with green portions of green onions. Bon appétit!
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