• Pot sticker or spring roll of choice
• 2 tbsp vegetable oil, divided
• 20 oz salmon fillet or 16 oz chicken breast or pork tenderloin strips or raw peeled & deveined shrimp
• Freshly ground Pepper
• Asian Veggie Kit*
• 1 pkg (9.5 oz) Organic Hakubaku Noodles of choice
• ½ bottle (about 6 oz) The Fresh Market Garlic Sesame or Teriyaki Sauce or 1 carton (32 fl oz) Ocean's Halo Broth of choice

Asian Veggie Kit:

• 6 oz Zucchini Squash
• 4 oz Sliced White Mushrooms
• 4 oz Yellow Onion
• 4 oz Broccoli Florets

Recipe 1: Lo Mein (Stir-Fried Noodles)

Cook noodles according to package instructions; drain and reserve.

Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high 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.

Recipe 2: Asian Soup Noodles

Cook noodles and prepare pot stickers or spring rolls according to package instructions.

Meanwhile, in a large skillet, heat 1 tbsp oil over medium-high 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 (6-7 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.

While vegetables are cooking, 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, ramen noodles, ramen broth and add half soft-boiled egg* and dried seaweed* to each bowl to finish.

For Soba: Use any protein, soba noodles, miso broth and garnish with chopped green onions*, dried seaweed* and sesame seeds*.

For Udon: Use any protein, udon noodles, miso or ramen broth, and garnish with chopped green onion* and togarashi seasoning*.