Chili Ginger Pork Noodles
with Edamame & Peanuts
If you ask us if we like noodles or sauce, the answer is: YES. So we’re absolutely head over heels for these saucy noodles. Can you blame us? Springy, bouncy ramen is tossed in a ground pork sauce that’s bright with lime juice, a little zingy with ginger, and full of umami from ponzu, soy sauce, and a bit of miso. There’s also a touch of heat from sweet Thai chili sauce. This all-in-one meal also includes edamame, scallions, and crunchy peanuts. We didn’t even mention the most astounding part yet—the entire dish is ready in 15 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
10 ounce
Ground Pork
2 ounce
Umami Ginger Sauce
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
4 ounce
Shelled Edamame
(Contains Soy)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
6 ounce
Ramen Noodles
(Contains Wheat)
½ ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and press into an even layer using a spatula. Cook, undisturbed, until browned on bottom, 2-3 minutes. • While pork cooks, in a small bowl, whisk together ginger sauce, chili sauce, hoisin, and juice from half the lime (whole lime for 4 servings). • Add scallion whites and garlic powder to pan with pork. Cook, breaking up meat into pieces, until fragrant, 1 minute. • Add edamame, soy sauce, and ponzu; cook until liquid has absorbed and pork is cooked through, 1-2 minutes. • Stir in ¼ of the chili-ginger sauce. Remove from heat; cover to keep warm.
• Meanwhile, once water is boiling, add ¾ of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse thoroughly under cold water, 30 seconds.
• Add drained noodles to pan with pork mixture. Pour remaining chili-ginger sauce over noodles; toss until thoroughly coated and combined. • Divide noodles between bowls. Top with scallion greens and peanuts. Serve with any remaining lime wedges on the side.
