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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
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
Instructions
• 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.
