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Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut out and discard the core of both cabbages; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Using your hands, carefully separate the noodles. Reserving half the noodles, place the remaining noodles on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and bake, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.
While the noodles bake, in a bowl, combine the vinegar, soy sauce, sesame oil, mustard, chopped shallot, and honey (kneading the packet before opening). Whisk until smooth.
While the noodles continue to bake, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
While the chicken cooks, add the reserved noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.
To the bowl of prepared cabbage and carrots, add the cooked chicken, rinsed noodles, and dressing; season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Serve the salad topped with the crispy noodles and sliced green tops of the scallions. Enjoy!
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Cut out and discard the core of both cabbages; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Using your hands, carefully separate the noodles. Reserving half the noodles, place the remaining noodles on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and bake, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.
While the noodles bake, in a bowl, combine the vinegar, soy sauce, sesame oil, mustard, chopped shallot, and honey (kneading the packet before opening). Whisk until smooth.
While the noodles continue to bake, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
While the chicken cooks, add the reserved noodles to the pot of boiling water. Cook 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process.
To the bowl of prepared cabbage and carrots, add the cooked chicken, rinsed noodles, and dressing; season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste. Serve the salad topped with the crispy noodles and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs