Sesame Szechuan Pork Noodles
with Rainbow Cabbage & Peanuts
Sometimes, a sauce just steals the show. Case in point? This version, which combines zingy, spicy, aromatic Szechuan paste with nutty sesame oil, tangy rice wine vinegar, and a pinch of sugar. Totally mouthwatering and packed with umami flavor, it pairs perfectly with a tangle of chewy ramen noodles, and tender shredded cabbage. Each bowl is garnished with scallion green for brightness and chopped peanuts for satisfying crunch.
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 clove
Garlic
1 thumb
Ginger
½ ounce
Peanuts
(Contains Peanuts)
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
1 tablespoon
Sesame Oil
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Cornstarch
6 ounce
Ramen Noodles
(Contains Wheat)
10 ounce
Ground Pork
4 ounce
Coleslaw Mix
Not included in your delivery
Salt
Pepper
1 tablespoon
Sugar
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger and garlic. Roughly chop peanuts. • In a small bowl, whisk together Szechuan paste, vinegar, cornstarch, half the sesame oil (you’ll use the rest later), 1 TBSP sugar, and ¾ cup water. • 4 SERVINGS: Use 2 TBSP sugar and 1½ cups water.
• Once water is boiling, stir ramen noodles into pot. Cook until tender, 1-2 minutes. Drain and rinse under cold water. Set aside. • TIP: Toss noodles with a drizzle of oil after rinsing to prevent sticking.
• Heat remaining sesame oil in a large pan over medium-high heat. Add pork*, scallion whites, ginger, and garlic. Season with salt and pepper. • Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
• Stir coleslaw into pan with pork mixture; cook until softened, 1 minute. • Reduce heat to medium, then add ramen noodles. Stir in sauce and toss until everything is thoroughly coated, 1-2 minutes. If sauce is too thick, add a splash of water. Taste and season with salt and pepper. Turn off heat. • Divide between bowls. Top with scallion greens and peanuts. Serve. • TIP: If your pan isn’t large enough, transfer everything back into pot used to cook noodles for tossing.
