Thai-Spiced Pork and Rice Noodle Stir-Fry

🥘 Ingredients

• ground pork
  1 lb
• lime
  2 unit
• mini bell peppers
  24 oz
• oil
  2 tbsp
• peanuts
  4 oz
• pork ramen stock concentrate
  4 unit
• red cabbage
• rice noodles
  36 oz
• scallions
  8 unit
• sesame oil
  4 tbsp
• soy sauce
  3 oz
• stock concentrate
  2 oz
• thai seasoning blend
  4 tsp
• wide rice noodles
  12 oz

🍳 Cookware

• large bowl
• large pan
• large bowl
• large pan

1. 

   1

   Place wide 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.

   wide rice noodles: 12 oz
2. 

   2

   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.

   scallions: 4 unit, mini bell peppers: 12 oz, lime: 1 unit
3. 

   3

   Heat a drizzle of oil in a large pan over high heat. Add ground pork and season with salt, pepper, and thai seasoning blend (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, 4-5 minutes. Remove from pan and set aside.

   ground pork: 1 lb, thai seasoning blend: 2 tsp
4. 

   4

   Heat a large drizzle of oil in same pan. Add scallions , mini bell peppers , and red cabbage . Season with salt and pepper. Cook until crisp and browned, 3-5 minutes.

   scallions, mini bell peppers, red cabbage
5. 

   5

   Add ½ cup water, soy sauce , and pork ramen stock concentrate to pan. Bring to a simmer. Return pork to the pan, along with rice noodles . Toss to combine and heat through. Season to taste with salt and pepper.

   soy sauce: 1 oz, pork ramen stock concentrate: 2 unit, rice noodles: 12 oz
6. 

   6

   Divide noodle mixture between bowls. Drizzle with sesame oil . Sprinkle with scallions and peanuts . Serve with lime wedges on the side for squeezing. title: Thai-Spiced Pork and Rice Noodle Stir-Fry source: name: HelloFresh url: https://www.hellofresh.com/recipes/thai-spiced-pork-and-rice-noodle-stir-fry-589a10f22d56a3cd9942 servings: 4 prep time: 10 minutes cook time: 20 minutes time required: 30 minutes difficulty: easy allergens: - Soy - Wheat - Peanuts tags: - Gluten Free - Spicy rating: 4.0 rating_count: 10300 source_chef: Michelle Doll Olson nutrition: calories: 850 protein: 33 fat: 42 saturated fat: 9 carbohydrates: 87 sugar: 8 fiber: 7 cholesterol: 75 sodium: 780 review_highlights: - theme: Flavor text: This recipe earned fans who consider it an all-time favorite HelloFresh dish.

   sesame oil: 2 tbsp, scallions, peanuts: 2 oz, lime
7. 7

   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.

   rice noodles: 12 oz
8. 8

   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.

   scallions: 4 unit, mini bell peppers: 12 oz, lime: 1 unit
9. 9

   Heat a drizzle of oil in a large pan over high heat. Add oil and season with salt, pepper, and thai seasoning blend North Stock...

   oil: 2 tbsp, thai seasoning blend: 2 tsp
10. 10

    Cook, tossing, until browned and cooked through, ⏱️ 4-6 minutes . Remove from pan and set aside.
11. 11

    Heat a large drizzle of oil in same pan. Add scallions , mini bell peppers , and red cabbage . Season with salt and pepper. Cook until crisp and browned, ⏱️ 3-5 minutes .

    scallions, mini bell peppers, red cabbage
12. 12

    Add soy sauce and stock concentrate . Actually pork ramen stock concentrate . Add ½ cup water, soy sauce and to pan. Bring to a simmer. Return pork to pan, along with rice noodles . Toss to combine and heat through. Season to taste with salt and pepper.

    soy sauce: 1 oz, stock concentrate: 2 oz, pork ramen stock concentrate: 2 unit, soy sauce: 1 oz, rice noodles: 12 oz
13. 13

    Divide noodle mixture between plates. Drizzle with sesame oil . Sprinkle with scallions and peanuts . Serve with lime wedges on the side.

    sesame oil: 2 tbsp, scallions, peanuts: 2 oz, lime