Sweet & Spicy Peanut Noodles with Pork
R-amen to that! | 4 Servings
A delicious, hearty bowl of noodles is one of our favorite ways to celebrate Asian flavors. Here, chewy ramen noodles are tossed with juicy ground pork in a sauce made from peanut butter, ponzu, and sweet Thai chili sauce for the perfect balance of savory, sweet, and umami in every bite. Top the dish with crisp cucumber ribbons for a refreshing crunch. The best part? It’s ready in just 15 minutes. All we have left to say is: you’re welcome!
Nutrition values are representative of a 1/4 bundle serving.
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
9 ounce
Ramen Noodles
(Contains Wheat)
10 ounce
Ground Pork
2.3 ounce
Peanut Butter
(Contains Peanuts)
48 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
2 ounce
Sweet Thai Chili Sauce
2 unit
Mini Cucumber
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Instructions
Bring a large pot of salted water to a boil. Wash and dry produce. Trim ends from cucumbers; shave cucumber lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. Remove pan from heat. Once water is boiling, add ramen to pot. Cook until tender, 1-2 minutes. Drain and rinse under cold water, at least 30 seconds. Return pan with pork to medium heat. Add peanut butter, ponzu, chili sauce, and 2 TBSP water to pan; cook, stirring, until well-combined and sauce is slightly thickened, 30-60 seconds. Remove pan from heat; add drained noodles and toss to coat. Divide noodles between bowls and top with cucumber ribbons. Serve.
RECIPE SUGGESTION Have any rice wine vinegar or limes on hand? Stir in 1-2 teaspoons or a squeeze of lime juice before serving.
