Chili Ginger Pork Noodles with Edamame & Peanuts


fresh ingredients


  • 10 oz
    ground pork
  • 6 oz
    egg noodles
  • 2 oz
    purple cabbage
  • 2 oz
  • 4 oz
  • 2 oz
    green onion
  • 2 oz
  • 6 oz
    strfry sauce (contains miso, hoisin, ponzu)
  • 1 oz
    sweet chili sauce
  • 12 pcs

Not Included

Salt & pepper


Kitchen Items Needed

Medium pot

Large an/skillet 

Medium skillet

Small bowl 

Box grater

cook along



Bring a medium pot of salted water to a boil;

Trim & thinly slice green onion, dividing into white & green parts into separate piles;

Core, thinly slice cabbage;

Grate carrots;

Cut lime into wedges.

1Cook Pork

Heat a drizzle of oil in a large pan/skillet over medium-high heat. Add pork & press into an even layer using a spatula. Cook, without stirring, until browned on bottom, 2-3 minutes. Add ½ stifry sauce & white parts of green onion. Cook, breaking up meat into pieces, until fragrant, 1 minute. Add edamame & cook until pork is cooked through, 1-2 minutes. Remove from heat; cover to keep warm.

2Cook Noodles

Meanwhile, add noodles to pot of boiling water. Cook, stirring occasionally, until tender, 3-4  minutes. Drain & rinse thoroughly under cold water, 30 seconds.

3Make Veggies

Heat another skillet over medium high heat. Add ginger/onion/garlic blend. Cook for 30 seconds until fragrant. Add cabbage & carrot, stifry, cooking until crisp tender, 3-5 minutes. 

4Finish & Serve

Add drained noodles to pan with pork mixture; add cooked veggies. Pour remaining sauce over noodles. Toss noodles with sauce until thoroughly coated, then stir into pork mixture until fully combined. Divide noodles between bowls. Top with remaining green onion & peanuts & drizzle sweet chili sauce. Serve with lime wedges on the side.