HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeanut Pork Noodle Bowl
Peanut Pork Noodle Bowl

Peanut Pork Noodle Bowl

with Bell Pepper and Carrots over Rice Vermicelli

Read more

These Southeast Asian–style noodle bowls are a perfect example of what a good sauce can do to transform an entire meal. Ginger, soy, and peanut butter are quickly mixed together as you do the cooking, then tossed into the rice noodles and drizzled onto the pork and veggies. The combination adds instant creaminess—it’s just the sort of thing that will have everyone slurping this dish right up.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove


1 unit

Red Bell Pepper

4 unit


1 thumb


1 unit


4 ounce


20 ounce

Ground Pork

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

8 ounce

Rice Noodles

4.6 ounce

Peanut Butter


1 ounce



Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat52 g
Saturated Fat15 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber7 g
Protein36 g
Cholesterol90 mg
Sodium590 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Bring a large pot of water to a boil. Mince garlic. Core, seed, and thinly slice bell pepper. Trim, then thinly slice scallions, keeping greens and whites separate. Peel ginger, then grate until you have 4 tsp. Cut lime in half; cut one half into wedges.


Heat a large drizzle of oil in a large pan over medium-high heat. Add garlic, scallion whites, and half the ginger. Cook until softened, 1-2 minutes. Add bell pepper and carrots, then season with salt and pepper. Cook until starting to soften, about 3 minutes.


Add pork to pan with veggies, breaking up meat into pieces. Season with salt and pepper. Cook until browned, about 5 minutes. Stir in hoisin sauce, 1 tsp sesame oil (we sent more), and half the soy sauce. Stir in a squeeze of lime juice. Season with salt and pepper.


Once water is boiling, add rice noodles to pot. Remove from heat and let stand until al dente, 3-4 minutes. Drain.


In a small bowl, combine peanut butter, 2 tsp sugar, and remaining soy sauce, ginger, and sesame oil. Slowly whisk in ½ cup warm water. Stir until smooth. TIP: Add more water as needed to give sauce a drizzly consistency.


In a large bowl, toss rice noodles with half the peanut sauce. Divide between individual bowls for serving. Top with pork and veggie mixture. Spoon remaining peanut sauce over top. Sprinkle with ground peanuts and scallion greens. Serve with lime wedges on the side for squeezing over.