Meal Kit
Sweet & Spicy Salmon Noodle Bowl
with bok choy and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
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PescatarianOver 30g protein
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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9 oz. Salmon
- 2 Heads of Baby Bok Choy
- 5 oz. Brown Pad Thai Noodles
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4 oz. Orange Ginger Sesame Sauce
- 3 oz. Matchstick Carrots
- 2 Green Onions
- ½ fl. oz. Hot Sauce
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Garlic Salt
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1 tsp. Multicolor Sesame Seeds
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) n3vDJpqe
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Calories750
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Carbohydrates84g
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Net Carbs77g
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Fat32g
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Protein35g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 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, 4-6 minutes.
Remove from burner. Reserve 1/2 cup noodle cooking water. Drain noodles in a colander, rinsing with cold water to stop the cooking process. 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.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine half the hot sauce (to taste; reserve remaining for noodle sauce) and 1 Tbsp. orange ginger sesame sauce (to taste; reserve remaining for noodle sauce). Set aside.Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse). -
3 Broil the Salmon
Place salmon on prepared baking sheet, skin-side down. Top evenly with sauce mixture (use less if spice-averse).
Broil under hot broiler until salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.Don't text and broil! Keep an eye on oven as salmon may burn easily under broiler.Carefully remove from broiler. Transfer to a plate. Let cool, 5 minutes.Once cool enough to handle, remove skin from salmon and flake into 1" pieces.While salmon cools, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy, carrots, and white portions of green onions to hot pan. Stir often until tender, 5-7 minutes.
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5 Add Sauce, Add Noodles, and Finish Dish
Stir garlic salt, remaining orange ginger sesame sauce (to taste), remaining hot sauce (to taste), 1/4 cup reserved noodle cooking water, salmon pieces, and noodles into hot pan with vegetables. Bring to a simmer, stirring often.
Once simmering, remove from burner.Plate dish as pictured on front of card, garnishing with sesame seeds and green portions of green onions. Bon appétit!
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