Peanut Pork Noodle Stir-Fry
with Carrot & Scallions
- Peanuts
- Sesame
- Soy
- Wheat
- Milk
Peanut butter and jelly. Apples with peanut butter. Chocolate in peanut butter cups. There are some nutty pairings that just seem to work perfectly together. Pork and peanut butter may seem like an unlikely combo, but it steals the show tonight: Ground pork is simmered in a sweet and spicy peanut sauce, then draped over ramen noodles. That’s all garnished with scallions, chili flakes, and even more peanuts. We’d never call you nutty for licking this bowl clean.
Ingredients
1 clove
Garlic
2 unit
Scallions
3 ounce
Carrots
½ ounce
Peanuts
(Contains: Peanuts)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Pork Ramen Stock Concentrate
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
5 teaspoon
White Wine Vinegar
1 unit
Peanut Butter
(Contains: Peanuts)
1 teaspoon
Chili Flakes
10 ounce
Ground Pork
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
• In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1 1⁄2 tsp sugar, 1⁄4 cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and 1/3 cup water.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.
• Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. • Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.) • Add drained noodles, carrot, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
• Divide stir-fry between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious peanut sauce, with some calling it better than takeout or restaurant-quality 🍲.
- Ease of prep: Customers found this quick and easy to make, though a few noted lots of chopping or packets to manage.
- Suggestions: Consider adding more veggies like broccoli or bean sprouts; some preferred using all the sauce for extra flavor.
- Leftovers: Several mentioned generous portions with leftovers, though a few found the noodles got soggy when reheated.
- Spice level: Some enjoyed the customizable heat, while others found it unexpectedly spicy even without all the chili flakes.
Reviews from our home cooks
The peanut pork noodle stir-fry was delicious! It had a pad thai taste, which we loved, and the quality of the pork was excellent. The added crunch of the peanuts and scallions elevated the meal. We will definitely select this one again.
This recipe was flavorful and easy to make. I think it would have benefited from more scallions, as overall the dish was heavy on meat and noodles, but not veggies. Even at that, my family loved it! My 11 year old said he'll be "ramen-iscing" about this dish until we have it again 😂
This is delicious! The sauce is so flavorful, and the peanuts add a beautiful crunch. My family really enjoyed this.
Alex: really liked the sauce, the peanut butter definitely came through, pretty easy to cook too but the cooling of noodle is a challenge in large quantities Diane: adding sriracha was good for flavor and kick Anders: very delicious, very good Matt: good but was not vibing
I received my first box today and couldn't wait to try this noodle stir fry. I think the portions are generous. I loved all the textures and the variety of flavors: sweet, salty, and spicy (from red pepper flakes). It's a winner in my book!
Such a simple dish, yet complex flavors abound! The peanut sauce coats the noodles and veggies perfectly. I made this meal with tofu, but I can only imagine how delicious it would have been with the pork. Great combination of flavors and textures (ty peanuts) plus you can make it a spicy dish with the red pepper flakes. A++
This dish was compared with a local restaurant's. I can honestly say it surpassed the flavor by far. What made it more enjoyable was that we could choose the ingredients we preferred to go on top of the noodles. The proportion of ingredients such as peanut butter and Szechuan paste is what I think made all the difference in the taste! Thank you for your fine food products!
This is a favorite when we have the whole family with big eaters! They love the noodles and pork. And the raw carrots add a nice crunch. We use a salad shooter to grate the carrots. Otherwise, we would be grating forever! Not to mention the danger of the grater!
Not a lot of peanuts. The dish reduces too much. It ends up kind of dry. I had to read the recipe 3 or 4 times to find where to add the carrots. It would be helpful if you would note that produce we prep in step 1 will be used in step 7 or whatever.
I liked it a little saucier. Made the recipe for 2 but used most of the amounts of sauce ingredients recommended for 4. A thicker noodle might have been preferable, but the combination of ingredients and the tastes were very good.
