Why not try something a little different for dinner? This Asian-inspired meal is quick to cook and easy to love. Choose savory sirloin steak strips, shrimp or chicken breast strips and serve over noodles. Enjoy!
CHOOSE ONE: 1 ½ lb Chicken Breast Strips, 1 lb Sirloin Steak Strips, or 1 lb Raw Peeled/Deveined Shrimp (51-60 per pound)
CHOOSE ONE: 9.5 oz Organic Hakubaku Soba or Udon Noodles or 16 oz Zucchini Noodles
CHOOSE ONE: 7 oz Saffron Road Simmer Sauce, Select Varieties
CHOOSE ONE: 12-13 oz Vegetable Spring Rolls, Pork Pot Stickers, or Chicken Pot Stickers
GET ONE: 16 oz Stir Fry Veggie Kit
Our Favorite Way To Serve It Up
This week's favorite recipe combines chicken with fresh veggies and stir-fry noodles for a crowd-pleasing combination of flavors and textures. Add fresh basil for freshness, plus chopped cashews for a little crunch.
See below for step-by-step instructions on our favorite way to “slurp” it up.
- 1 pkg Hakubaku noodles or zucchini noodles
- 2 tbsp canola oil, divided*
- 1 ½ lb chicken breast strips
- Kosher salt and freshly ground pepper*
- 1 Stir Fry Veggie Kit
- 1 pouch Saffron Road Lemongrass Basil Sauce
- ½ c basil, roughly chopped, optional*
- ½ c cashews, roughly chopped, optional*
Cook Hakubaku noodles according to package instructions. Set aside.
If using zucchini noodles, simply add to skillet when sauce is added.
In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Add chicken and season with salt and pepper, to taste. Sauté until almost cooked through, 3-5 minutes. Transfer to a plate and set aside.
Return skillet to heat and add remaining canola oil. Add vegetables and sauté 7-10 minutes. Season with salt and pepper, to taste.
Return chicken to skillet, reduce heat to medium and add simmer sauce, stirring gently to combine. Note: If using zucchini noodles, add them now. Allow to simmer until vegetables are tender and chicken is cooked through, about 5 minutes.
To serve, spoon mixture over noodles and top with basil and cashews, if desired.
Pot Sticker Cooking Instructions Heat 1 tbsp canola oil* in skillet over medium heat. Gently add Pot stickers and fry for 2 minutes or until the bottom is golden brown. Add 2 tbsp water to skillet and cover. Reduce heat to low and simmer 3 minutes or until water evaporates. Use caution when adding water to hot oil as oil will pop.
Spring Roll Cooking Instructions Preheat oven to 400°F. Place Spring Rolls on a sheet pan and bake 5-6 minutes on one side. Turn and bake 5-6 minutes until crispy. For crispier skins, spray Spring Rolls with cooking oil prior to baking.