Szechuan Pork Noodle Bowl with Crispy Wontons
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Wheat, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
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2 fl. oz. Spicy Szechuan Sauce
- 12 oz. Ground Pork
- ½ oz. Sherry Vinegar
- 8 oz. Slaw Mix
- 2 Green Onions
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8 oz. Ramen Noodles
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½ oz. Wonton Strips
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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Calories743
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Carbohydrates64g
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Fat36g
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Protein40g
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Sodium1379mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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1 Prepare the Green Onions
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
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2 Cook the Ground Pork
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground pork, and white portions of green onions to hot pan. Stir often, breaking up meat, until mostly browned, 4-5 minutes.
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3 Cook the Slaw Mix
Add slaw and sherry vinegar to hot pan. Stir occasionally until slaw is wilted and pork is browned and reaches a minimum internal temperature of 160 degrees, 3-4 minutes.
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4 Finish the Dish
Add spicy Szechuan sauce (to taste), noodles, and ¼ cup water to pan. Stir until heated through and noodles are coated with sauce, 1-2 minutes. Remove from burner. Plate as pictured on front of card, garnishing with wonton strips and green portions of green onions. Bon appétit!
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