Meal Kit
Salmon Noodle Bowl
with bok choy
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
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PescatarianOver 30g protein
- Mediterranean
Chef
Laura Alpern
Meet your new dinnertime shortcut! Home Chef’s 5-Ingredient Meals simplify prep and have super-easy recipe steps. Enjoy 5-star flavors when you cook with just 5 fresh, pre-portioned ingredients!
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 2 Heads of Baby Bok Choy
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5 oz. Spaghetti
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2 oz. Yuzu Dipping Sauce
- 2 Garlic Cloves
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) N3DRnzqj
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Calories700
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Carbohydrates60g
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Net Carbs54g
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Fat31g
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Protein46g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Plate
- 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 al dente, 8-10 minutes.
Remove from burner.Reserve 1/2 cup noodle cooking water. Drain noodles in a colander and set aside.While noodles cook, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.
Mince garlic.Pat salmon dry and season flesh side with 1/4 tsp. salt. -
3 Cook and Flake the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Rest, 5 minutes.Once cool enough to handle, transfer to a plate. Remove skin and discard. Flake salmon into bite-sized pieces.While salmon cooks, continue recipe. -
4 Cook the Bok Choy
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bok choy to hot pan. Stir often until tender, 2-3 minutes.Add garlic and a pinch of salt. Stir occasionally until combined, 1-2 minutes. -
5 Add Noodles and Finish Dish
Stir cooked noodles, sauce, and 2 Tbsp. reserved noodle cooking water into hot pan until combined, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping noodles with flaked salmon. Bon appétit!
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