Sesame Szechuan Pork Noodles
with Rainbow Cabbage & Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
Sometimes, a sauce just steals the show. Case in point? This version, which combines zingy, spicy, aromatic Szechuan paste with nutty sesame oil, tangy rice wine vinegar, and a pinch of sugar. Totally mouthwatering and packed with umami flavor, it pairs perfectly with a tangle of chewy ramen noodles, and tender shredded cabbage. Each bowl is garnished with scallion green for brightness and chopped peanuts for satisfying crunch.
Ingredients
6 ounce
Ramen Noodles
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
1 clove
Garlic
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
10 ounce
Ground Pork
2 unit
Scallions
4 ounce
Coleslaw Mix
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger and garlic. Roughly chop peanuts. • In a small bowl, whisk together Szechuan paste, vinegar, cornstarch, half the sesame oil (you’ll use the rest later), 1 TBSP sugar, and ¾ cup water. • 4 SERVINGS: Use 2 TBSP sugar and 1½ cups water.
• Once water is boiling, stir ramen noodles into pot. Cook until tender, 1-2 minutes. Drain and rinse under cold water. Set aside. • TIP: Toss noodles with a drizzle of oil after rinsing to prevent sticking.
• Heat remaining sesame oil in a large pan over medium-high heat. Add pork*, scallion whites, ginger, and garlic. Season with salt and pepper. • Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
• Stir coleslaw into pan with pork mixture; cook until softened, 1 minute. • Reduce heat to medium, then add ramen noodles. Stir in sauce and toss until everything is thoroughly coated, 1-2 minutes. If sauce is too thick, add a splash of water. Taste and season with salt and pepper. Turn off heat. • Divide between bowls. Top with scallion greens and peanuts. Serve. • TIP: If your pan isn’t large enough, transfer everything back into pot used to cook noodles for tossing.
