Thai-Spiced Pork and Rice Noodle Stir-Fry
with Mini Bell Peppers and Red Cabbage
Our Thai seasoning is a flavor powerhouse, featuring fragrant coriander and cinnamon and a pinch of chili heat. In this recipe, it transforms mild-mannered ground pork into something incredible, working aromatics into every nook. Sweet mini bell peppers, crunchy peanuts, and a tangle of rice noodles also get thrown into the mix, coming together in a jumble that is a delight to slurp right up.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
8 ounce
Ground Pork
½ ounce
Soy Sauce
(ContainsSoy, Wheat)1 unit
Lime
4 ounce
Shredded Red Cabbage
2 unit
Scallions
1 tablespoon
Sesame Oil
6 ounce
Wide Rice Noodles
6 ounce
Mini Bell Peppers
1 unit
Pork Ramen Stock Concentrate
1 ounce
Peanuts
(ContainsPeanuts)1 teaspoon
Thai Seasoning Blend
Not included in your delivery
1 tablespoon
Vegetable Oil
unit
Salt
unit
Pepper
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Place rice noodles in a large bowl and cover with very hot tap water. Let soak until al dente, 15-20 minutes. (TIP: Toss noodles occasionally to prevent sticking.) Drain and set aside.
Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Thinly slice mini bell peppers into rounds, discarding stems and seeds. Slice lime into wedges.
Heat a drizzle of oil in a large pan over high heat. Add pork and season with salt, pepper, and Thai seasoning (use as much or as little as you like— it’s spicy). Break pork into pieces with a spatula or wooden spoon. Cook, tossing, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.
Heat a large drizzle of oil in same pan. Add scallion whites, mini bell peppers, and cabbage. Season with salt and pepper. Cook until softened and lightly browned, 3-5 minutes.
Add ½ cup water, soy sauce, and stock concentrate to pan. Bring to a simmer. Return pork to pan, along with rice noodles. Toss to combine and warm through. Season to taste with salt and pepper.
Divide noodle mixture between plates. Drizzle with sesame oil. Sprinkle with scallion greens and peanuts. Serve with lime wedges on the side for squeezing.