Peanut Pork Noodle Bowl
with Bell Pepper and Carrots over Rice Vermicelli
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.
Ingredients
2 clove
Garlic
1 unit
Red Bell Pepper
4 unit
Scallions
1 thumb
Ginger
1 unit
Lime
4 ounce
Carrots
20 ounce
Ground Pork
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
8 ounce
Rice Noodles
4.6 ounce
Peanut Butter
(Contains Peanuts)
1 ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
