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Chili Ginger Pork Noodles

Chili Ginger Pork Noodles

with Edamame & Peanuts

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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!

Tags:Easy Prep
Allergens:SoyWheatFishPeanuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Lime

10 ounce

Ground Pork

2 ounce

Unami Ginger Sauce

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 teaspoon

Garlic Powder

4 ounce

Shelled Edamame

(ContainsSoy)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

12 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

6 ounce

Ramen Noodles

(ContainsWheat)

½ ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate106 g
Sugar30 g
Dietary Fiber9 g
Protein43 g
Cholesterol95 mg
Sodium2540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lime.

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, without stirring, 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 the sauce. Remove from heat; cover to keep warm.

3

Meanwhile, add ¾ the noodles to pot of boiling water (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 sauce over noodles. Toss noodles with sauce until thoroughly coated, then stir into pork mixture until fully combined. Divide noodles between bowls. Top with scallion greens and peanuts. Serve with any remaining lime wedges on the side.