Family Meal Prep Bundle

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy glaze, vinegar, peanut butter spread, and 2 tablespoons of water. In a separate bowl, combine the hoisin sauce and mayonnaise.

Pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle 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 lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced mushrooms. Cook, without stirring, 5 to 6 minutes, or until lightly browned. Add the sliced onions, sliced peppers, and chopped bok choy stems. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves, soy sauce (carefully, as the liquid may splatter), sesame ginger dressing, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the bok choy leaves are slightly wilted. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired.

FINISH: Using your hands, carefully separate the noodles. To the pan of remaining cooked vegetables, add the noodles, cooked chicken, and peanut sauce. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

SERVE: Serve the finished chicken and noodles garnished with the peanuts and sesame seeds. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble each taco using the warmed tortillas, finished pork and vegetables, and hoisin mayo. Garnish with the cashews and crispy onions. Enjoy! 

If you saved this dish for later, heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

If you saved this dish for later, heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.