Chili Ginger Pork Noodles

Name: Chili Ginger Pork Noodles with Edamame & Peanuts
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 unit Scallions; 1 Lime; 10 oz Ground Pork; 2 oz Ginger; 1 oz Sweet Thai Chili Sauce; 2 tbsp Hoisin Sauce; 1 tsp Garlic Powder; 4 oz Shelled Edamame; 2 tbsp Soy Sauce; 12 ml Ponzu Sauce; 6 oz Ramen Noodles; 1/2 oz Peanuts; 1 tsp Cooking Oil; Salt

with Edamame & Peanuts

By Recipe0 System

If you ask us if we like noodles or sauce, the answer is: YES. So we’re absolutely head over heels for these saucy noodles. Can you blame us? Springy, bouncy ramen is tossed in a ground pork sauce that’s bright with lime juice, a little zingy with ginger, and full of umami from ponzu, soy sauce, and a bit of miso. There’s also a touch of heat from sweet Thai chili sauce. This all-in-one meal also includes edamame, scallions, and crunchy peanuts. We didn’t even mention the most astounding part yet—the entire dish is ready in 15 minutes!

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Lime
10 oz Ground Pork
2 oz Ginger
1 oz Sweet Thai Chili Sauce
2 tbsp Hoisin Sauce
1 tsp Garlic Powder
4 oz Shelled Edamame
2 tbsp Soy Sauce
0.41 fl oz Ponzu Sauce
6 oz Ramen Noodles
1/2 oz Peanuts
1 tsp Cooking Oil
Salt

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Quarter lime. Trim and thinly slice scallions, separating whites from greens.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and press into an even layer using a spatula. Cook, undisturbed, until browned on bottom, 2-3 minutes.

While pork cooks, in a small bowl, whisk together ginger sauce, chili sauce, hoisin, and juice from half the lime (whole lime for 4 servings).

Add scallion whites and garlic powder to pan with pork. Cook, breaking up meat into pieces, until fragrant, 1 minute.

Add edamame, soy sauce, and ponzu; cook until liquid has absorbed and pork is cooked through, 1-2 minutes.

Stir in ¼ of the chili-ginger sauce. Remove from heat; cover to keep warm.
3

Meanwhile, once water is boiling, add ¾ of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes.

Drain and rinse thoroughly under cold water, 30 seconds.
4

Add drained noodles to pan with pork mixture. Pour remaining chili-ginger sauce over noodles; toss until thoroughly coated and combined.

Divide noodles between bowls. Top with scallion greens and peanuts. Serve with any remaining lime wedges on the side.

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