HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Spiced Pork And Rice Noodle Stir Fry
Thai-Spiced Pork and Rice Noodle Stir-Fry

Thai-Spiced Pork and Rice Noodle Stir-Fry

with Mini Bell Peppers and Red Cabbage

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

8 ounce

Ground Pork

½ ounce

Soy Sauce

(ContainsSoy, Wheat)

1 unit


4 ounce

Shredded Red Cabbage

2 unit


1 tablespoon

Sesame Oil

6 ounce

Wide Rice Noodles

6 ounce

Mini Bell Peppers

1 unit

Pork Ramen Stock Concentrate

1 ounce



1 teaspoon

Thai Seasoning Blend

Not included in your delivery

1 tablespoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate87 g
Sugar8 g
Dietary Fiber7 g
Protein33 g
Cholesterol75 mg
Sodium780 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
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.