IN THE KIT
10 ozground pork
6 ozegg noodles
2 ozpurple cabbage
2 ozgreen onion
6 ozstrfry sauce (contains miso, hoisin, ponzu)
1 ozsweet chili sauce
Salt & pepper
Kitchen Items Needed
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;
Cut lime into wedges.
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.
Meanwhile, add noodles to pot of boiling water. Cook, stirring occasionally, until tender, 3-4 minutes. Drain & rinse thoroughly under cold water, 30 seconds.
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.
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.