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20 minutes
Dinner to lunch

Dinner + Lunch Combo: Ground Pork & Peanut Sauce

with Sautéed Veg + in Noodle Bowls with Korean-Spiced Mayo

Cooking time

20 minutes

Servings

2/4

Calories

810 /serving

One order, two meals… no sweat! With our Dinner + Lunch Combo recipe option, you’ve got all the ingredients for an evening meal covered, plus a marvellous mise en place for a midday feast. Ginger-sautéed ground pork and fresh ramen noodles are the perfect partners. But the real clincher for this double recipe has to be the enticing sauce you’ll whip up from peanut butter, rice vinegar and hoisin. It coats a suppertime sauté made with Asian greens and carrots, and it dresses a warm lunch salad with a bonus cucumber crunch and Korean-spiced mayo. ***Lunch cooking time: 10 min. Calories: 900/serving. **Nutritional facts: Total fat: 46 g | Saturated fat: 8 g | Sodium: 1820 mg | Total carb: 84 g | Sugars: 10 g | Protein: 41 g | Fibre: 5 g. *See below for dinner nutritional facts.

We will send you:

  • 510g Ground pork
  • 200g Carrots
  • 2 Scallions
  • 1 Cucumber
  • 225g Asian greens (yu choy or gai lan)
  • 20g Ginger
  • 30ml Rice vinegar
  • 30ml Mayonnaise
  • 45ml Hoisin sauce
  • 60g Peanut butter
  • 450g Fresh ramen noodles
  • 18.75g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame, Soy, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Peeler
Grater
Oil
Salt & pepper (S&P)
Microwave
Total Fat
34 g
Saturated Fat
7 g
Sodium
1360 mg
Total Carb
87 g
Sugars
10 g
Protein
42 g
Fibre
7 g
Preparation
a picture
Cook the pork
Bring a large pot of salted water to a boil. Peel and mince the ginger. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Sauté the ginger, 1 to 2 min., until fragrant. Add the pork*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a plate and reserve the pan. Set the remaining spices aside and ½ the pork in the fridge for lunch.
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Mise en place
Meanwhile, peel and grate the carrots. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Remove the root ends of the scallions; thinly slice. In a small bowl, make the peanut sauce by combining the hoisin, peanut butter, ½ the vinegar and ¼ cup warm water (double for 4 dinner and lunch portions). Set ½ the scallions, ½ the carrots, ½ the peanut sauce and the remaining vinegar aside in the fridge for lunch.
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Boil the noodles
Add the noodles to the pot of boiling water, separating the strands as you add them; stir gently. Boil, 1 to 3 min., stirring frequently, until al dente. Reserving ½ cup cooking water (double for 4 dinner and lunch portions), drain and toss with a drizzle of oil to prevent sticking. Set ½ the noodles aside in the fridge for lunch.
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Dinner: Combine the noodles & serve
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the gai lan and carrots, 2 to 3 min., until tender. Add the pork, noodles, peanut sauce and reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until coated. Divide the noodles between your bowls. Top with the scallions. Bon appétit!
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Lunch: Mise en place
In a large bowl, combine the reserved noodles and peanut sauce. Microwave the noodles and pork separately until warm. Halve the cucumber lengthwise; thinly slice into half-moons on an angle. In a small bowl, combine the cucumber, reserved vinegar, a drizzle of oil and S&P. In a second small bowl, make the spiced mayo by combining the mayo and reserved spices.
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Lunch: Plate your dish
Divide the noodles between your bowls. Top with the pork, cucumber, reserved carrots and reserved scallions. Garnish with the spiced mayo. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.