One-Pot Hoisin Turkey Meatball Ramen
with Bok Choy, Napa Cabbage & Sriracha
Nothing says comfort food quite like ramen (or a helping of meatballs), and this fully loaded bowl delivers both! You’ll simmer juicy pork meatballs in a rich broth with tender bok choy and napa cabbage, ladle over a satisfying tangle of chewy noodles and drizzle with spicy-sweet Sriracha for a flavorful finishing touch.
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
1 unit
Pho Stock Concentrate
2 unit
Chicken Stock Concentrate
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
10 ounce
Ground Turkey
4 ounce
Bok Choy and Napa Cabbage
4.5 ounce
Ramen Noodles
(Contains Wheat)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a medium pot (large pot for 4 servings), combine pho stock concentrate, chicken stock concentrates, half the hoisin (you’ll use the rest in the next step), and 4 cups water (8 cups water for 4) over medium-high heat. Cover and bring to a boil.
• Meanwhile, in a medium bowl, combine pork*, remaining hoisin, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Form pork mixture into 10-12 1-inch meatballs (20-24 meatballs for 4). TIP: If broth reaches a boil before meatballs are ready, reduce heat to low. Before adding meatballs, increase heat to medium high and return broth to a boil. • Once broth is boiling, carefully add meatballs to pot. Cover and cook until meatballs are cooked through, 4-6 minutes.
Swap in beef* or turkey* for pork.
• Add bok choy and napa cabbage and noodles to pot. Continue to cook, stirring occasionally, until veggies and noodles are tender, 2-3 minutes. • Taste and season with salt and pepper if desired.
• Divide ramen between bowls. Drizzle with as much Sriracha as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
