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Chili Ginger Pork Noodles

Chili Ginger Pork Noodles

with Edamame & 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!

:Easy Prep
:SoyWheatFishPeanuts

15 minutes
5 minutes
2
4
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2
4

2 unit

Scallions

1 unit

Lime

10 ounce

Ground Pork

2 ounce

Umami Ginger Sauce

(Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(Soy)

2 tablespoon

Hoisin Sauce

(Soy, Wheat)

1 teaspoon

Garlic Powder

4 ounce

Shelled Edamame

(Soy)

2 tablespoon

Soy Sauce

(Soy, Wheat)

12 milliliters

Ponzu Sauce

(Soy, Wheat, Fish)

6 ounce

Ramen Noodles

(Wheat)

½ ounce

Peanuts

(Peanuts)

1 teaspoon

Cooking Oil

Kosher Salt

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Calories820 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate89 g
Sugar29 g
Dietary Fiber8 g
Protein40 g
Cholesterol95 mg
Sodium2390 mg
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Medium Pot
Large Pan
Small Bowl
Whisk
Strainer
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1

• 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.

2

• 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.

3

• 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.

4

• 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.