Low-Lift Pulled Pork & Broccoli Udon Stir-Fry
Enjoy a head start with prepped ingredients
- Eggs
- Soy
- Wheat
- Sesame
- Peanuts
- Milk
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in 20 minutes. Tonight, tender udon noodles are tossed in a large pan with crispy pulled pork, steamed broccoli, cabbage, and sweet soy–chili sauce. The finished bowls are topped with crushed peanuts, scallions, and a drizzle of spicy mayo for a satisfying balance of sweet, savory, and heat. Quick, delicious, and ready when you are!
Ingredients
1 ounce
Sweet Thai Chili Sauce
8 ounce
Broccoli
8 ounce
Pulled Pork
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
6 ounce
Udon Noodles
(Contains: Wheat)
2 unit
Scallions
4 ounce
Coleslaw Mix
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Wash and dry produce.
- Place noodles in a medium bowl with enough hot water to cover. Gently stir to break apart noodles, 1-2 minutes, then drain.
- Set aside ¼ cup plain water (½ cup for 4 servings) to use in Step 5.
- Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions. Crush peanuts in their bag with a rolling pin or heavy-bottomed pan.
- Heat a drizzle of oil in a large pan (large pot or large, high-sided pan for 4 servings) over medium-high heat. Add broccoli and a splash of water (big splash for 4). Cover and steam until bright green, 3-5 minutes.
- While broccoli cooks, drain and roughly chop pulled pork into smaller pieces.
- Once broccoli is done steaming, uncover pan and stir in pork, half the scallions, and a large drizzle of oil. Cook, stirring occasionally, until broccoli is browned and tender and pork is browned and crispy on the edges, 3-5 minutes more. Season with salt and pepper.
- Add coleslaw mix to pan with pork mixture; cook, stirring occasionally, until coleslaw begins to soften, 1-2 minutes.
- Add drained noodles, sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and reserved water to pan. Cook, stirring occasionally, until sauce is warmed through and noodles are coated, 1-2 minutes.
- Divide stir-fry between shallow bowls. Drizzle with spicy mayo. Top with peanuts and remaining scallions.
