Korean Pork Noodle Bowl

and green beans and Fresno chile

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Wheat, Soy

A note about serious food allergies

A famous comedian once referred to a meal as a “sadness bowl.” Well, we hate to steal another's material, but this meal could easily be called a bowl of joy. Ground pork and green beans are mixed with lo mein noodles and tossed in a sauce built from teriyaki and gochujang. Topped with the unique flavor of cilantro and heat of a Fresno chile, this dish of glee will bring you grins and cheers, no comedy set required. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    5 oz. Lo Mein Noodles
  • ½ fl. oz. Toasted Sesame Oil
  • 8 oz. Green Beans
  • ¼ oz. Cilantro
  • 1 Red Fresno Chile
  • Info
    2 fl. oz. Teriyaki Glaze
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 12 oz. Ground Pork

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    74g
  • Fat
    38g
  • Protein
    43g
  • Sodium
    1626mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Noodles
    1

    Cook the Noodles

    Once water is boiling, add noodles and cook until tender, 4-5 minutes. Drain noodles in a colander. Rinse with cold water and return to pot. Stir in sesame oil and set aside.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim ends off green beans. Cut on an angle into 2" pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem and coarsely chop cilantro. Slice red Fresno chile into thin rounds. Discard seeds if you prefer less spice. Wash hands and cutting board after working with Fresno chile. Combine ½ cup water, teriyaki glaze, and half the gochujang in a mixing bowl. Taste, and add remaining gochujang if desired. Set aside.

  • Step 3 - Cook the Pork and Green Beans
    3

    Cook the Pork and Green Beans

    Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, green beans, white portions of green onions, and a pinch of salt to very hot pan. Stir occasionally, breaking up meat, until green beans begin to char and no pink remains on pork, 7-9 minutes. If using chicken thighs, pat thighs dry. Place pan over medium heat and add 2 tsp. olive oil. Add green beans and white portions of green onions to hot pan and stir occasionally, 2-4 minutes. Add chicken thighs and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer pork and green beans to a plate. Keep pan over high heat.

  • Step 4 - Char the Noodles
    4

    Char the Noodles

    Add noodles to very hot pan and cook undisturbed until slightly charred on one side, 2-3 minutes.

  • Step 5 - Finish the Noodles
    5

    Finish the Noodles

    Add pork, green beans, and teriyaki-gochujang mixture to pan and stir to combine. Remove from burner. Plate dish as pictured on front of card, garnishing with green portions of green onions, cilantro, and Fresno chile rounds (to taste). Bon appétit!

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