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Easy prep
Spicy

Pork & Noodle Stir-Fry

with Peanuts, Bok Choy & Sugar Snap Peas

Cooking time

15 minutes

Servings

2/4

Calories

830 /serving

Indulge in the comforting pleasures of a sautéed noodle dish tonight with this 15-minute stir-fry. Ground pork is seasoned with a snazzy custom spice blend before being cooked with garlic and ginger until browned. You’ll sauté sugar snap peas and bok choy until perfectly crisp-tender, and toss everything with fresh Shanghai noodles and an addictive sweet-and-savoury sauce. And why not finish with a flourish? Garnish the dish with a sprinkle of toasted peanuts.

We will send you:

  • 285g Ground pork
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 115g Trimmed sugar snap peas (or snow peas)
  • 150g Sliced bok choy
  • 225g Fresh Shanghai noodles
  • 15ml Sherry vinegar
  • 25g Peanuts
  • 60ml Sweet soy sauce
  • 9g Stir-fry spice blend (gochugaru, sesame seeds, brown sugar, kosher salt)

Contains: Egg, Peanuts, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
8 g
Sodium
740 mg
Total Carbs
82 g
Sugars
10 g
Protein
45 g
Fibres
4 g
Preparation
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Toast the peanuts
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl; season with a pinch of the spice blend and S&P. Wipe out the pan.
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Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork*; season with ⅓ of the remaining spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Boil the noodles
While the pork cooks, add the noodles to the pot of boiling water; stir gently to separate. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
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Cook the vegetables
While the noodles cook, in the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, 30 seconds to 1 minute, until fragrant. Add the sugar snap peas and 1 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P. Cook, stirring, 1 to 2 minutes, until beginning to soften. Add the bok choy and ½ the toasted peanuts. Cook, stirring, 1 to 2 minutes, until the vegetables are crisp-tender.
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Make the sauce
While the vegetables cook, in a bowl, combine the sweet soy sauce, sherry vinegar, as much of the remaining ginger as you’d like and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P.
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Finish & serve
To the pan of vegetables, add the cooked pork, noodles and sauce. Cook, stirring frequently, 1 to 2 minutes, until incorporated and heated through. Divide the finished noodles, pork and vegetables between your bowls. Top with the remaining toasted peanuts. Bon appétit!

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