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Asian Veggie Kit:
In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season chicken, pork, shrimp or salmon with salt and pepper, to taste. Add protein to skillet and cook on all sides (6-8 minutes for chicken or salmon, 5-6 minutes for pork, 1-2 minutes for shrimp). Transfer to a plate and set aside. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.
Return skillet to heat and add remaining 1 tbsp oil. Add vegetables and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.
Add noodles and sauce to skillet with the vegetables. Cook for 2 minutes, stirring constantly. Add protein back to skillet and stir to incorporate. Serve immediately with pot stickers or spring rolls on the side.
In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season chicken, pork, shrimp or salmon with salt and pepper, to taste. Add protein to skillet and cook on all sides (6-8 minutes for chicken or salmon, 5-6 minutes for pork, 1-2 minutes for shrimp). Transfer to a plate and set aside.
Return skillet to heat and add remaining 1 tbsp oil. Add vegetables and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.
While veggies sauté, cook noodles according to package instructions. Meanwhile, add broth to a medium saucepan and bring to a simmer.
To serve, divide noodles among 4 bowls. Top each bowl equally with broth, protein and veggies.
Chef’s Suggestions:
For ramen: Use chicken, pork or salmon, Hokkien noodles, ramen broth and add a half soft-boiled egg* and dried seaweed* to each bowl to finish.
For pho: Use chicken or shrimp, Thai noodles, pho broth and garnish with fresh basil,* cilantro* and lime wedges.*
For udon: Use any protein, udon noodles, miso or ramen broth, and garnish with chopped green onion* and togarashi seasoning.*
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