Speedy Ground Pork Pad See Ew
with Tender-Crisp Asian Greens
Cooking time
10 minutes
Servings
4
Calories
620 /serving
Our rice noodles are going to great lengths to please the family. Boil them to thick and snappy in just a matter of minutes. Everyone will enjoy untangling them from a Thai-inspired medley of meat and veggies, nummy with citrusy ponzu, sweet soy and mellow sesame flavours. Cue up quick-cooked morsels of ground pork and two kinds of greens that are still pleasantly soft and crisp to the bite. Time to unwind!
We will send you:
- 510g Canadian-raised lean ground pork
- 450g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 15ml Toasted sesame oil
- 225g Rice noodles
- 60ml Ponzu lime sauce
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Large pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
25 g
Saturated Fat
6 g
Sodium
1330 mg
Total Carb
71 g
Sugars
16 g
Protein
31 g
Fibre
6 g
Preparation
Cook the pork
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the noodles & gai lan
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 min., until al dente. In the final 2 to 3 min., add the gai lan. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the pad see ew
To the pan of pork, add the noodles and gai lan, the spinach, soy sauce, ponzu, sesame oil, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until the spinach has wilted and the noodles are coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pad see ew between your plates. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
