In Step 5, cook the ramen noodles for just 1-2 minutes, as they can overcook quickly. Rinse with cold water to avoid sticky noodles. If making for more people, cook meat in batches and adjust seasonings.
Ingredients
10 oz Ground Pork
4 oz Ramen Noodles
2 tbsp Sweet Soy Glaze
1 whole Stock Concentrate
1 tbsp Szechuan Paste
1 tbsp Peanut Butter
1 tbsp Rice Vinegar
2 clove Garlic
2 whole Scallions
1 whole Carrot
1 oz Peanuts
1 tbsp Butter
1.5 tsp Sugar
0.25 cup Water
0.25 tsp Chili Flakes
0 Cooking Oil
0 Salt
0 Black Pepper
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 the ramen noodles for just 1-2 minutes, as they can overcook quickly. Rinse with cold water to avoid sticky noodles. If making for more people, cook meat in batches and adjust seasonings.
Ingredients
10 oz Ground Pork
4 oz Ramen Noodles
2 tbsp Sweet Soy Glaze
1 whole Stock Concentrate
1 tbsp Szechuan Paste
1 tbsp Peanut Butter
1 tbsp Rice Vinegar
2 clove Garlic
2 whole Scallions
1 whole Carrot
1 oz Peanuts
1 tbsp Butter
1.5 tsp Sugar
0.25 cup Water
0.25 tsp Chili Flakes
0 Cooking Oil
0 Salt
0 Black Pepper
Tools
medium pot large pan small bowl box grater whisk strainer peeler
Mise en Place
1
Prep 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, and grate it on the largest holes of a box grater.
2
Chop Peanuts
Roughly chop peanuts and set aside for garnish.
3
Measure Ingredients for Sauce
Measure out sweet soy glaze, stock concentrate, Szechuan paste (half or all, depending on serving size), vinegar (half or all), peanut butter (half or all), sugar (1½ tsp for 2 servings or 3 tsp for 4 servings), and ¼ cup (or ⅓ cup for 4 servings) of water. Have chili flakes ready to taste.
4
Get Cooking Tools Ready
Set out a medium pot (for boiling noodles), a large pan (for stir-frying pork and noodles), a small bowl (for mixing sauce), a box grater (for grating carrot), a whisk, a strainer (for draining noodles), and a peeler.
5
Pre-boil Water
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 (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: 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.