Szechuan Pork Noodle Bowl with Crispy Wontons

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We at the Home Chef test kitchen are always suckers for a good pork noodle bowl, and this one is killer: a spicy Szechuan sauce with fresh slaw, noodles, and succulent pork, all combined for the ultimate "eat the entire bowl in ten minutes" experience.

In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 8 oz. Slaw Mix
  • Info
    8 oz. Cooked Ramen Noodles
  • Info
    2 fl. oz. Spicy Szechuan Sauce
  • 2 Green Onions
  • Info
    ½ oz. Wonton Strips
  • ½ oz. Sherry Vinegar
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using Impossible burger, follow same instructions as pork in Steps 2 and 3, breaking up burger until heated through, 4-5 minutes.

  • If using ground beef, follow same instructions as pork in Steps 2 and 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, follow same instructions as pork in Steps 2 and 3, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  • If using shrimp, pat dry and follow same instructions as pork in Steps 2 and 3, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Green Onions

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 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.

  3. 3

    Cook the Slaw Mix

    Add slaw mix and sherry vinegar to hot pan.

    Stir occasionally until slaw is wilted, no pink remains pork, and pork reaches a minimum internal temperature of 160 degrees, 3-4 minutes.

  4. 4

    Finish the Dish

    Add spicy Szechuan sauce (to taste), noodles, and 1/4 cup water to hot pan. Stir until heated through and noodles are coated with sauce, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing with wonton strips and green portions of green onions. Bon appétit!

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