In Step 5, cook ramen noodles for just 1-2 minutes to keep them from overcooking. Set a timer. Rinse noodles under cold water after draining to stop cooking and prevent them from sticking.
Ingredients
10 oz Ground Pork
4 oz Ramen Noodles
2 whole Scallions
1 whole Carrot
2 clove Garlic
1 tbsp Peanut Butter
0.5 oz Peanuts
1 whole Stock Concentrate
2 tbsp Sweet Soy Glaze
1 tbsp Szechuan Paste
1 tbsp White Wine Vinegar
1 tbsp Butter
0.25 tsp Chili Flakes
0.5 tsp Sugar
0 Salt
0 Black Pepper
0 Cooking Oil
0.25 cup Water
Tools
medium pot
large pan
small bowl
box grater
whisk
strainer
peeler
Click anywhere to see instructions→
HelloFresh
Peanut Pork Noodle Stir-Fry
with Carrot & Scallions
⏱️ 40 min🍽️ 2 servings
Cooking Tips
In Step 5, cook ramen noodles for just 1-2 minutes to keep them from overcooking. Set a timer. Rinse noodles under cold water after draining to stop cooking and prevent them from sticking.
Ingredients
10 oz Ground Pork
4 oz Ramen Noodles
2 whole Scallions
1 whole Carrot
2 clove Garlic
1 tbsp Peanut Butter
0.5 oz Peanuts
1 whole Stock Concentrate
2 tbsp Sweet Soy Glaze
1 tbsp Szechuan Paste
1 tbsp White Wine Vinegar
1 tbsp Butter
0.25 tsp Chili Flakes
0.5 tsp Sugar
0 Salt
0 Black Pepper
0 Cooking Oil
0.25 cup Water
Tools
medium pot large pan small bowl box grater whisk strainer peeler
Mise en Place
1
Prepare Produce
Wash and dry all produce. Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces, and thinly slice one-quarter of the scallion greens. Trim and peel carrot, then grate using the largest holes of a box grater. Roughly chop peanuts.
2
Prepare Sauce Ingredients
In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and ⅓ cup water.)
3
Set Up Cooking Tools
Get out a medium pot (for boiling noodles), large pan (for cooking pork and stir-fry), small bowl (for sauce), box grater (for carrot), whisk, strainer (for noodles), and peeler (for carrot, if needed). Bring a medium pot of salted water to a boil for the ramen noodles.
Cooking Steps
1
Prep
Bring a medium pot of salted water to a boil. Wash and dry produce. Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
2
Make Sauce
In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and ⅓ cup water.)
3
Start Pork
Heat a drizzle of oil in a large pan over medium-high heat. Add pork. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.
4
Finish Pork
Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.
5
Cook Ramen & Stir-Fry
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. Add drained noodles, carrot, and 1 TBSP butter (or 2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
6
Serve
Divide stir-fry between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.