Thai-Spiced Pork and Rice Noodle Stir-Fry

Name: Thai-Spiced Pork and Rice Noodle Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 8 ounce Ground Pork; ½ ounce Soy Sauce; 1 unit Lime; 4 ounce Shredded Red Cabbage; 2 unit Scallions; 1 tablespoon Sesame Oil; 6 ounce Wide Rice Noodles; 6 ounce Mini Bell Peppers; 1 unit Pork Ramen Stock Concentrate; 1 ounce Peanuts; 1 teaspoon Thai Seasoning Blend; 1 tablespoon Vegetable Oil; unit Salt; unit Pepper

23/01/2025 0 Comments

Servings: 2 Total Time: 30 mins Difficulty: Beginner

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with Mini Bell Peppers and Red Cabbage

Our Thai seasoning is a flavor powerhouse, featuring fragrant coriander and cinnamon and a pinch of chili heat. In this recipe, it transforms mild-mannered ground pork into something incredible, working aromatics into every nook. Sweet mini bell peppers, crunchy peanuts, and a tangle of rice noodles also get thrown into the mix, coming together in a jumble that is a delight to slurp right up.

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Thai-Spiced Pork and Rice Noodle Stir-Fry

Cooking Method: Sauteing Cuisine: Thai Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 2 Calories: 850

Best Season: Suitable throughout the year

Description

Ingredients

Scale

8 ounce Ground Pork

½ ounce Soy Sauce (Contains Soy, Wheat)

1 unit Lime

4 ounce Shredded Red Cabbage

2 unit Scallions

1 tablespoon Sesame Oil

6 ounce Wide Rice Noodles

6 ounce Mini Bell Peppers

1 unit Pork Ramen Stock Concentrate

1 ounce Peanuts (Contains Peanuts)

1 teaspoon Thai Seasoning Blend

1 tablespoon Vegetable Oil

unit Salt

unit Pepper

Instructions

Place rice noodles in a large bowl and cover with very hot tap water. Let soak until al dente, 15-20 minutes. (TIP: Toss noodles occasionally to prevent sticking.) Drain and set aside.
Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Thinly slice mini bell peppers into rounds, discarding stems and seeds. Slice lime into wedges.
Heat a drizzle of oil in a large pan over high heat. Add pork and season with salt, pepper, and Thai seasoning (use as much or as little as you like— it’s spicy). Break pork into pieces with a spatula or wooden spoon. Cook, tossing, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.
Heat a large drizzle of oil in same pan. Add scallion whites, mini bell peppers, and cabbage. Season with salt and pepper. Cook until softened and lightly browned, 3-5 minutes.
Add ½ cup water, soy sauce, and stock concentrate to pan. Bring to a simmer. Return pork to pan, along with rice noodles. Toss to combine and warm through. Season to taste with salt and pepper.
Divide noodle mixture between plates. Drizzle with sesame oil. Sprinkle with scallion greens and peanuts. Serve with lime wedges on the side for squeezing.