Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, delightfully chewy udon noodles and green beans are coated in a spicy-sweet combination of soy glaze and sambal oelek before being baked in the oven with togarashi turkey meatballs. A drizzle of slightly sweet hoisin sauce and garnish of crispy onions round out the dish.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven; preheat to 450°F. Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the green beans; snap off and discard any stem ends. Using your hands, carefully separate the noodles and evenly divide between the two trays. Between the two trays, evenly divide the green beans, soy glaze, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine.
In a bowl, combine the turkey, breadcrumbs, sautéed aromatics, and half the togarashi. Season with salt and pepper; form into 16 equal-sized meatballs. Transfer to a plate. In each tray, arrange 8 meatballs in an even layer on top of the prepared base. Season with salt and pepper.
Tightly cover the trays with foil and bake 28 to 30 minutes, or until the meatballs are cooked through.* Remove from the oven. Serve the baked trays topped with the hoisin sauce, remaining togarashi, and crispy onions. Enjoy!
Tips from Home Chefs