Umami Bomb Pork Noodle Bowls
with Roasted Garlic & Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
720 /serving
The leading role in these comforting bowls goes to the umami-bomb sauce built from roasted garlic, miso and honey. It clings to springy fresh Shanghai noodles and tender-crisp Asian greens, as they’re woven with plentiful ground pork browned to tenderness.
We will send you:
- 250g Canadian-raised lean ground pork
- 225g Asian greens (yu choy or gai lan)
- 30ml Ponzu lime sauce
- 14g Honey
- 15g Minced roasted garlic
- 20g White miso paste
- 225g Fresh Shanghai noodles
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Strainer
Salt
Total Fat
27 g
Saturated Fat
6 g
Sodium
1480 mg
Total Carb
83 g
Sugars
13 g
Protein
38 g
Fibre
4 g
Preparation
Boil the noodles & gai lan
- Bring a medium pot of salted water to a boil.
- 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, 5 to 7 min., until al dente.
- In the last 3 min., add the gai lan.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the pork
- Meanwhile, in a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the pork*; season with the spices.
- Cook, breaking up the meat, 5 to 7 min., until browned and cooked through.
Combine the noodles
- In a small bowl, make the sauce by combining the miso, honey, ponzu, garlic and ½ cup water (double for 4 portions).
- Reduce the pan of pork to medium.
- Add the sauce, noodles and gai lan.
- Cook, scraping up any browned bits, 2 to 4 min., until the noodles and pork are coated.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
Eat like you're Irish
We’re celebrating St. Patrick’s Day with a limited-time menu inspired by the Emerald Isle—and, yes, there will be potatoes. Think hearty, simple recipes emphasized by fresh, high-quality ingredients. Keep an eye on the menu and be ready to add our St. Paddy’s recipes to your box before they’re gone.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
