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Easy prep
20 minutes

Spicy Ground Pork Noodles

with Crunchy Celery-Peanut Salad

Cooking time

20 minutes




780 /serving

Feeling in the mood for fresh ramen noodles? Honestly, when are we not! In a speedy meal this week, we’ve got them mingling with deliciously seasoned ground pork and bok choy, overflowing with flavours of sweet soy, garlic and Asian-themed spices. For the perfect contrast to those soft and warm sensations, a salad of sliced celery and chopped peanuts tossed with citrus and a hit of fiery sambal oelek brings on the crunch.

We will send you:

  • 285g Ground pork
  • 200g Sliced bok choy
  • 15ml Minced garlic
  • 3 Scallions
  • 1 Lime (or lemon)
  • 2 Celery stalks
  • 25g Peanuts
  • 45ml Sweet soy sauce
  • 15ml Sambal oelek
  • 225g Fresh ramen noodles
  • 12g Mild & Sweet Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Large pot
Large pan
Salt & pepper
Total Fat
36 g
Saturated Fat
8 g
1880 mg
Total Carbs
102 g
24 g
45 g
5 g
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Mise en place
Bring a large pot of salted water to a boil. Thinly slice the celery on an angle. Juice the lime. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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Toast the peanuts
Heat a large, dry pan on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and reserve the pan.
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Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Add the ground pork*, white bottoms of the scallions and garlic; season with ¾ of the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Add the bok choy and stir until wilted.
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Make the salad
While the pork cooks, in a large bowl, combine ½ the lime juice, 1 tbsp oil (double for 4 portions) and up to ½ the sambal oelek (to taste); season with the remaining spice blend. Add the celery, toasted peanuts and up to ½ the green tops of the scallions (to taste); toss to combine.
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Boil the noodles
While the pork continues to cook, add the noodles to the pot of boiling water, separating the strands from one another as you add them; stir gently. Boil, 1 to 3 minutes, stirring frequently to separate the noodles. Reserving ¼ cup cooking water (double for 4 portions), drain the noodles thoroughly. Toss with a drizzle of oil to prevent sticking.
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Finish & serve
To the pan of pork, add the sweet soy sauce, ½ the reserved cooking water and as much remaining lime juice and sambal oelek as you’d like (add ½ for medium spicy); stir to combine. Add the cooked noodles and toss to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished noodles between your bowls. Garnish with as many remaining green tops of the scallions as you’d like. Serve the salad on the side. Bon appétit!

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