Chili Ginger Pork Noodles
with Edamame & Peanuts
- Soy
- Wheat
- Sesame
- Fish
- Peanuts
If you ask us if we like noodles or sauce, the answer is: YES. So we’re absolutely head over heels for these saucy noodles. Can you blame us? Springy, bouncy ramen is tossed in a ground pork sauce that’s bright with lime juice, a little zingy with ginger, and full of umami from ponzu, soy sauce, and a bit of miso. There’s also a touch of heat from sweet Thai chili sauce. This all-in-one meal also includes edamame, scallions, and crunchy peanuts. We didn’t even mention the most astounding part yet—the entire dish is ready in 15 minutes!
Ingredients
2 unit
Scallions
1 unit
Lime
10 ounce
Ground Pork
2 ounce
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat, Sesame)
1 teaspoon
Garlic Powder
4 ounce
Shelled Edamame
(Contains: Soy)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Ramen Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and press into an even layer using a spatula. Cook, undisturbed, until browned on bottom, 2-3 minutes. • While pork cooks, in a small bowl, whisk together ginger sauce, chili sauce, hoisin, and juice from half the lime (whole lime for 4 servings). • Add scallion whites and garlic powder to pan with pork. Cook, breaking up meat into pieces, until fragrant, 1 minute. • Add edamame, soy sauce, and ponzu; cook until liquid has absorbed and pork is cooked through, 1-2 minutes. • Stir in ¼ of the chili-ginger sauce. Remove from heat; cover to keep warm.
• Meanwhile, once water is boiling, add ¾ of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse thoroughly under cold water, 30 seconds.
• Add drained noodles to pan with pork mixture. Pour remaining chili-ginger sauce over noodles; toss until thoroughly coated and combined. • Divide noodles between bowls. Top with scallion greens and peanuts. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sauce combination delivers bold, satisfying flavor, though some found it a touch too sweet or salty — reduce the soy sauce or skip the added sugar to dial it back.
- Ease of prep: This comes together in well under 30 minutes and is easy enough for beginner cooks; finish mixing the sauce before starting the meat to keep timing smooth.
- Suggestions: Use all the noodles rather than three-quarters for a better meat-to-noodle balance, and add shredded carrots, bok choy, or broccoli for extra vegetables and color 🍲.
- Leftovers: The dish reheats well and some customers got an extra serving the next day; a few noted the noodles can clump when stored.
- Texture: Several customers found the thin ramen noodles sticky or gummy — rinse them thoroughly under cold water and toss immediately with the sauce to keep them from clumping.
Reviews from our home cooks
This recipe is all about the delicious gingery sauce. The edamame flavor seemed to disappear behind the strong flavor of the sauce, and my stomach didn't feel too great after eating this, but it was worth it because the sauce is just so good.
Flavor profile was great and love the addition of edamame. However, the noodles were not sturdy enough for this dish, even when cooked al dente. A thick flat rice noodle or even a full sized spaghetti noodle would hold up better.
The recipe itself tasted good. I would suggest adding some shredded carrot to bulk it up and give it color. Also there is no need to add the sauces at different stages. We just mixed it all together in one bowl and tossed it in with the noodles and edamame. Simpler steps and quicker cooking.
Delicious. So many sauces I have never experienced that I got the pleasure of trying. Never have I made edamame before, the peanuts were an excellent touch. Fantastic work.
Truly quick and easy. Love the mix of edamame and peanuts. You should probably clarify "small" drizzle of oil in all the steps that have drizzle of oil. The oil really adds up.
The sauce was okay I don't like hoisin but the peanuts and edamame's had epic texture and it was by far my favorite Asian dish so far really amazing
Very tasty! Great variety of crunch with the edamame and peanuts. Loved everything I will definitely be making again
This one was very yummy! It just needed a vegetable. The triple protein (peanuts, meat, edamame) was good and the noodles/sauce was yummy, but it would've been better if it also had a veggie to complement the flavors/colors.
Loved the textures of the edamame, noodles, and peanuts. Delicious flavors!
Tangy and filling and a flavor palate I'm not used to but SUPER into. The edamame add a touch of green that help keep it from getting too heavy and I'm very much in love 10/10
