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Szechuan Pork Ramen Stir-Fry
Szechuan Pork Ramen Stir-Fry

Szechuan Pork Ramen Stir-Fry

with Carrot, Scallion & Peanuts

Takeout Favorites
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Peanut butter and jelly. Apples with peanut butter. Peanut butter-stuffed celery. 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’ll never call you nutty for licking this bowl clean.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


2 unit


3 ounce


½ ounce



4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

1 unit

Pork Ramen Stock Concentrate

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

5 teaspoon

Rice Wine Vinegar

1.15 ounce

Peanut Butter


1 teaspoon

Chili Flakes

10 ounce

Ground Pork

6 ounce

Ramen Noodles


Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories940 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate101 g
Sugar29 g
Dietary Fiber8 g
Protein39 g
Cholesterol110 mg
Sodium3070 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
Medium Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim scallions; cut crosswise into 1-inch pieces. Thinly slice ¼ of the scallion greens; set aside. 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, 1½ tsp sugar, ¼ cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, vinegar, and peanut butter, 3 tsp of 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, without stirring, 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 sauce has reduced and thickened slightly, 1-2 minutes.


• Add ¾ of the noodles to pot of boiling water (we sent more); cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. TIP: This stops cooking and helps prevent sticky noodles. • Add cooked 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 coated in sauce.) Taste and season with salt and pepper.


• Divide noodles between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.