Express
Pork and Pineapple Noodle Bowl
with bok choy
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Peanuts, Sesame, Soy
Chef
David Padilla
Noodle bowls are the best bowls; that's why you can see aisle upon aisle of Styrofoam insta noodles at grocery stories. This meal isn't “instant”, but it's the next best thing: you'll get it done in less than 15 minutes. Fresh, easy, and quick…and delicious... the best kind of bowl.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Heads of Baby Bok Choy
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8 oz. Cooked Asian Noodles
- 3 oz. Pineapple Chunks
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2 fl. oz. Teriyaki Glaze
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½ oz. Roasted Peanuts
- 1 tsp. Sriracha
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.
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Nutrition (per serving)
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Calories630
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Carbohydrates53g
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Net Carbs49g
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Fat31g
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Protein36g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.
Coarsely chop peanuts. -
2 Cook the Ground Pork
Drain pineapple.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork, pineapple, bok choy stems, 1/4 tsp. salt, and a pinch of pepper to hot pan.Break up pork until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. -
3 Add the Noodles and Sauce
Add noodles, bok choy leaves, teriyaki glaze, Sriracha (to taste), and a pinch of salt and pepper to hot pan.
Stir occasionally until noodles are warmed through, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing noodles with peanuts. Bon appétit!
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