Ground Pork & Veg Stir-Fry with Fresh Ramen Noodles
Crunchy Peanut Topping
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
Let’s get cozy on the fly with a nourishing stir-fry. This streamlined supper comes together in a mere 15 minutes, while managing to hit all key taste and texture points. Start by pan-toasting peanuts for a crunchy capper. Then get a plentiful portion of ground pork cooking with fragrant lemongrass-seaweed seasonings, adding pre-sliced zucchini and sweet pepper to join the fun. Fresh ramen noodles go to any lengths to satisfy.
We will send you:
- 250g Ground pork
- 200g Zucchini half-moons
- 1 Lime
- 1 Sweet pepper
- 25g Chopped peanuts
- 225g Fresh ramen noodles
- 60ml Teriyaki glaze
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Peanuts, Soy, Wheat
You will need:
Medium pot
Salt
Large high-sided pan
Oil
Strainer
Total Fat
32 g
Saturated Fat
7 g
Sodium
1320 mg
Total Carb
89 g
Sugars
14 g
Protein
42 g
Fibre
6 g
Preparation
Toast the peanuts
Bring a medium pot of salted water to a boil. Quarter the lime. In a large, high-sided pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until fragrant; season with a pinch of the spices. Transfer to a bowl and reserve the pan.
Start the pork
In the same pan, heat a drizzle of oil on medium-high. Add the pork; season with ½ the remaining spices. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Finish the pork & start the stir-fry
Meanwhile, core and thinly slice the sweet pepper. To the pan of pork, add the zucchini and sweet pepper. Cook, stirring occasionally, 3 to 4 min., until the vegetables are tender and the pork* is cooked through.
Finish the stir-fry
To the pan of pork and vegetables, add the noodles, teriyaki glaze, remaining spices, the juice of 2 lime wedges (double for 4 portions) and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the stir-fry between your bowls. Garnish with the peanuts and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
