Thai-Spiced Pork and Rice Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• ground pork
  12 oz
• lime
  1 unit
• mini bell peppers
  8 oz
• peanuts
  2 tbsp
• pork ramen stock concentrate
  1 unit
• salt
  1 tsp
• scallions
  2 stalks
• sesame oil
  1 tbsp
• shredded red cabbage
  2 c
• soy sauce
  2 tbsp
• thai seasoning blend
  1 unit
• vegetable oil
  2 tbsp
• wide rice noodles
  8 oz

🍳 Cookware

• 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 ⏱️ 20 minutes . Drain and set aside.

   wide rice noodles: 8 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: 2 stalks, mini bell peppers: 8 oz, lime: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over high heat. Add ground pork and season with salt , black pepper , and thai seasoning blend . Break pork into pieces with a spatula. Cook, tossing, until browned and cooked through ⏱️ 5 minutes . Remove from pan and set aside.

   vegetable oil: 2 tbsp, ground pork: 12 oz, salt: 1 tsp, black pepper: 1 tsp, thai seasoning blend: 1 unit
4. 

   4

   Heat a large drizzle of vegetable oil in same pan. Add scallion whites, mini bell peppers, and shredded red cabbage . Season with salt and pepper. Cook until softened and lightly browned ⏱️ 4 minutes .

   shredded red cabbage: 2 c
5. 

   5

   Add ½ cup water, soy sauce , and pork ramen 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.

   soy sauce: 2 tbsp, pork ramen stock concentrate: 1 unit
6. 

   6

   Divide noodle mixture between plates. Drizzle with sesame oil . Sprinkle with scallion greens and peanuts . Serve with lime wedges on the side for squeezing.

   sesame oil: 1 tbsp, peanuts: 2 tbsp