Express
Pork Noodle Bowl
with red cabbage and sesame dressing
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Peanuts, Sesame, Soy
- Fiber-Rich
- Protein-Packed
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 10 oz. Par Cooked Noodles
- 3 oz. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Spicy Orange Sauce
- 1½ fl. oz. Creamy Roasted Sesame Dressing
- 4 Green Onions
- 1 oz. Roasted & Salted Peanuts
- ½ fl. oz. Tamari Soy Sauce
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories1020
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Carbohydrates106g
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Net Carbs99g
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Fat39g
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Protein57g
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Sodium1970mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Coarsely crush peanuts.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper and half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for sauce). -
2 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork, white portions of green onions, and half the green portions of green onions (reserve remaining for garnish) to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add 2 Tbsp. water and orange sauce (to taste). Stir occasionally until sauce starts to thicken, 1-2 minutes.Remove from burner. Rest, 3 minutes.While pork cooks and rests, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until carrots start to brown, 1-2 minutes.
Add 2 Tbsp. water and cover. Cook undisturbed, 2 minutes.Uncover and add cabbage. Stir occasionally until carrots and cabbage are tender, 1-2 minutes.If pan becomes dry, add additional water, 1 Tbsp. at a time, as needed. -
4 Add Noodles and Sauce and Finish Dish
Add noodles to hot pan. Stir often until noodles are heated through, 30-60 seconds.
Remove from burner. Add 2 Tbsp. water, soy sauce, dressing, and remaining Asian garlic, ginger & chile seasoning (to taste). Stir until sauce is combined and noodles are coated.Plate dish as pictured on front of card, topping noodles and vegetables with pork. Garnish with peanuts and remaining green portions of green onions. Bon appétit!
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