Stay Home & Chill 4-Course Dinner

With Good Egg’s help, the restaurant-style meal worth drooling over is the one you make at home! Prepare this festive dinner as an easy and fun date-night activity or have it ready in under 30 minutes before your loved one walks in the door! 

We've paired Momofuku Honey Chili Salmon with a refreshing coconut cashew slaw and a comforting noodle dish featuring locally made noodles by San Francisco's Tin Wah Noodle Co. The salmon is cooked to perfection and needs only a quick reheat, while the slaw and noodle dishes come together in a few simple steps. Round out the meal with a bottle of biodynamic wine from Broc Cellars and a light but perfectly balanced dessert of fresh strawberries, vanilla ice cream, and crisp shortbread. 

Contains: tree nuts, soy, wheat, dairy, fish, sesame, wheat

What You'll Get

Momofuku Honey Chili Salmon 

Gingery Slaw with Coconut & Cashews Kit:

-Green onions

-Cashews

-Cabbage slaw

-Toasted coconut flakes

-Soy-ginger dressing

-Lime

Egg Noodles with Sesame Sauce & Scallions Kit:

-Tin Wah Noodles 

-Scallions

-Cilantro

-Sesame Noodle Sauce

-Shichimi Togarashi 

Broc Cellars Love Red

Berries N' Cream Dessert:

-Vanilla Ice Cream

-Fresh Strawberries

-Shortbread Cookies

What You'll Need

Salt and freshly ground pepper

1 tablespoon white sugar for strawberries (optional) 

Directions

We recommend you prep the ingredients for the gingery slaw and noodle dish, before reheating the salmon, to enjoy the meal as soon as your fish comes out of the oven. 

Gingery Slaw with Coconut and Cashew

To toast the coconut flakes, preheat the oven to 350F degrees. Spread out 1/2 cup of coconut flakes on a cookie sheet and bake for 3-4 minutes, until the edges start to brown. Remove the coconut from the oven, give it a stir and let cool. 

Trim and slice the green parts of 4 green onions (you should have about ½ cup). Reserve the remaining scallions for the noodle dish. 

Roughly chop ½ cup cashews. In a bowl, combine the cabbage slaw, ½ cup coconut flakes, the green onions, and the cashews. Drizzle with the soy-ginger dressing and the juice of ½ lime, season with salt and pepper, and toss to coat. Let rest for a few minutes before serving.

Egg Noodles with Sesame Sauce & Scallions

Wash and dry half of the cilantro bunch. Remove the stems and rough chop the leaves. Trim and slice the white and green parts of 4 green onions (you should have about ½ - ¾ cup). Cook noodles in boiling water for 3 minutes. Drain noodles and rinse in cold water. Drain again to remove excess water. Add half of the sesame noodle sauce and the cilantro, and toss the noodles well to coat. Add more sesame noodle sauce if desired or serve on the side. Top noodles with scallions and a sprinkle with to taste with Shichimi Togarashi spice mix. Start with about a teaspoon and add more if desires. 

Momofuku Honey Chili Salmon

Preheat oven to 350F degrees. Remove the plastic lid. Remove the sauce container. Place the salmon (in its aluminum tray) in the oven and reheat until hot. About 13-15 minutes. Remove from oven and drizzle sauce over the top or serve on the side. 

Love Red from Broc Cellars 

This California blend can be enjoyed at room temperature or slightly chilled. Opening up the bottle of wine 30 minutes prior to serving to give the wine time to breathe. 

Berries n’ Cream 

Slice strawberries and place into a small bowl, sprinkle with sugar if using, and let sit for 5 mins until berries start to release their natural juices. Scoop ice cream into bowls and top with strawberries. Serve with shortbread cookies and enjoy!