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Little Big Meal Landing Page Hero

Little Big Meal Hero

Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

Available from September 11 - September 17

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, pork, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (chicken, pork or salmon, 4-5 minutes, shrimp 1 minute). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the Asian Veggie Kit and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until broccoli is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until meat is cooked through, another 1-3 minutes.

__To serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls on the side.

** __Stir-Fry Sauce Ingredients:__
- 1/4 c soy sauce*
- 2 tbsp toasted sesame oil*
- 2 tsp cornstarch*;
- 1 tbsp minced garlic* (optional)
- 1 tbsp minced ginger* (optional)

- Pot stickers or spring rolls of choice
- 1 c The Fresh Market Rice of choice
- 2 tbsp vegetable oil*, divided
- Asian Veggie Kit 
- 20 oz salmon fillet or 16 oz chicken breast or pork tenderloin strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- 1/2 bottle stir-fry sauce* (about 6 oz) or make your own, see below**
- BIBIBOP Yum Yum Sauce for dipping


Hibachi

In this week’s featured recipe, we sear crisp vegetables with your choice of protein before simmering the mixture in the sauce. The flavorful marinade enhances the protein and veggies without being too overpowering. 

Scroll down for step-by-step instructions on how to prepare our recipe for Hibachi in less than 30 minutes.  

Hibachi Meal LBM

CHOOSE ONE: Atlantic Salmon Fillet (20 oz), Chicken Breast or Pork Tenderloin Strips (16 oz) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)

CHOOSE ONE: The Fresh Market Organic Jasmine or Basmati Rice (16 oz)

CHOOSE ONE: Ocean's Halo Broth (32 fl oz), BIBIBOP Original or Sweet & Spicy Yum Yum Sauce (16 oz) or The Fresh Market Garlic Sesame or Teriyaki Sauce (12 fl oz)

CHOOSE ONE: Vegetable Spring Rolls, Chicken or Pork Pot Stickers (8-9 oz)

# Recipe 1: Lo Mein (Stir-Fried Noodles)

Prepare rice noodles according to package instructions. Drain and set aside. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high for 1-2 minutes. Season chicken, pork, shrimp or salmon with salt and pepper, to taste. Add protein to skillet and cook on all sides (6-8 minutes for chicken or salmon, 5-6 minutes for pork, 1-2 minutes for shrimp). Transfer to a plate and set aside. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside. 

Return skillet to heat and add remaining 1 tbsp oil. Add vegetables and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.  

Add noodles and sauce to skillet with the vegetables. Cook for 2 minutes, stirring constantly. Add protein back to skillet and stir to incorporate. Serve immediately with pot stickers or spring rolls on the side.  

# Recipe 2: Asian Soup Noodles

Prepare rice noodles according to package instructions. Drain and set aside. Prepare pot stickers or spring rolls according to package instructions.

Meanwhile, in a large skillet, heat 1 tbsp oil over medium-high for 1-2 minutes. Season chicken, pork, shrimp or salmon with salt and pepper to taste. Add protein to skillet and cook on all sides (6-7 minutes for chicken or salmon, 5-6 minutes for pork, 1-2 minutes for shrimp). Transfer to a plate and set aside. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside. 

Return skillet to heat and add remaining 1 tbsp oil. Add vegetables and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.  

While vegetables are cooking, add broth to a medium saucepan and bring to a simmer.  

To Serve: Divide noodles among 4 bowls. Top each bowl equally with broth, protein and veggies.  

__Chef’s Suggestions:__

*For Pho:* Use chicken, pork or salmon, pho noodles, pho broth and add half soft-boiled egg* and dried seaweed* to each bowl to finish. 

*For Soba:* Use any protein, soba noodles, miso broth and garnish with chopped green onions*, dried seaweed* and sesame seeds*. 

*For Udon:* Use any protein, udon noodles, miso or ramen broth, and garnish with chopped green onion* and togarashi seasoning*.

- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- 20 oz salmon fillet or 16 oz chicken breast or pork tenderloin strips or raw peeled & deveined shrimp
- Kosher salt and freshly ground pepper*
- Asian Veggie Kit
- 1 pkg (8 oz) Organic Lotus Foods Rice Noodles of choice
- ½ bottle (about 6 oz) The Fresh Market Garlic Sesame or Teriyaki Sauce or 1 carton (32 fl oz) Ocean's Halo Broth of choice

Asian Noodle Bowls

This week's favorite recipe combines your choice of protein with fresh veggies and noodles for a crowd-pleasing combination of flavors and textures.

See below for step-by-step instructions on our favorite way to “slurp” it up. 

Noodle Bowls

GET ONE: Organic Lotus Foods Rice Noodles (8 oz)

CHOOSE ONE: Ocean’s Halo Broth (32 fl oz) or The Fresh Market Garlic Sesame or Teriyaki Sauce (12 fl oz)

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