Thai-Spiced Pork and Rice Noodle Stir-Fry

Name: Thai-Spiced Pork and Rice Noodle Stir-Fry with Mini Bell Peppers and Red Cabbage
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce Ground Pork; ½ ounce Soy Sauce; 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; 1 teaspoon Thai Seasoning Blend; 1 tablespoon Vegetable Oil; unit Salt; unit Pepper

with Mini Bell Peppers and Red Cabbage

Recipe Development TeamPublished on February 07, 2017

Get 10 Free Meals + Free Breakfast For Life

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.

Tags:

Gluten-free

•Spicy

Allergens:

Soy

•Wheat

•Peanuts

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Ground Pork

½ ounce

Soy Sauce

(Contains: Soy, 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

(Contains: Peanuts)

1 teaspoon

Thai Seasoning Blend

Not included in your delivery

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Large Bowl

•Large Pan

Instructions

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.