Tonight we made our second Blue Apron meal and while it wasn't as good as the first meal, I would eat it again. This time, I didn't exactly follow directions as they were printed. First of all, Blue Apron made a substitution and gave us a Persian cucumber instead of radishes because they were a fresher option. Secondly, we are not mushroom people, so I replaced the shiitake mushrooms with a chicken breast. Otherwise, we followed the directions. First, I had Mike work cutting ginger, scallions, cucumber and bok choy. While he was doing that, I heated a pot of water on high heat, cooked the chicken in a skillet with olive oil, and marinated the cucumber in a bowl of vinegar with salt and pepper. Once the chicken was cooked, I added garlic, ginger, and scallions to the pan with salt and pepper and cooked it about 2 minutes. Next, I added in the bok choy and more salt and pepper. I let it cooked for 3 minutes, added some water, and let it cook 2 more minutes. While the bok choy was cooking, I cooked the noodles in boiling water for 4 minutes. I drained them, reserving 1/2 cup of the noodle water. To the skillet, I added the cooked noodles, hoisin sauce, the marinated cucumbers and the marinade, half the noodle water and half the gochujang (for spice). I cooked the combination about 2 more minutes. I turned off the heat and stirred in the fromage blanc.

We portioned out our plates and topped with cashews and furikake. We enjoyed our stir fry with a brew. We've tried lots of Asian recipes and while this was not the best one, it was pretty good. I am not really a cucumber fan and the Persian cucumbers were almost a cross between a cucumber and zucchini. I probably would have liked the radishes better. This meal also made plenty for one meal and leftovers. We are really enjoying the Blue Apron recipes and look forward to trying another one tomorrow night.

The New Austonian