IN THE KIT
12 ozground pork
4 ozpak choi
2 ozsnow peas
6 ozegg noodles
8 ozpeanut hoisin sauce
2 ozbeef stock
1 ozgreen onion
1 ozginger/onion/garlic/sesame oil
Salt & pepper
Kitchen Items Needed
Large high-sided pan
Bring a large pot of salted water to a boil;
Thinly slice the carrots crosswise on an angle;
Remove the root ends of the green onion, thinly slice, separating the white bottoms & green tops;
Cut pak choi into bite size pieces;
Cut cauliflower into smaller florets;
Cut snow peas in half on an angle;
Roughly chop peanuts.
In a large, high-sided pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant; season with a pinch of the spices and S&P. Transfer to a bowl and reserve the pan.
Pour beef stock & peanut sauce in a small pot. Bring to warm over low heat.
In the same pan that you toasted the peanuts, heat a generous drizzle of oil on medium-high. Add the pork & a pinch of salt & pepper. Cook, breaking up the meat, 3 to 5 min, until almost cooked through. Add white bottoms of the scallions. Cook, stirring frequently, 30 sec. to 1 min, until fragrant.
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min, until al dente. Drain & toss with a drizzle of oil to prevent sticking.
Bring another skillet to warm over medium high heat. Add ginger/garlic blend & cook until fragrant, about 30 seconds. Add all veggies except pak choi. Sauté, 4 to 5 min, until beginning to soften. Add pak choi, & a pinch of salt & pepper. Sauté, 2 to 3 min, until the bok choy is beginning to wilt.
Add veggies, noodles & sauce to pan with pork. Cook, stirring frequently, 2 to 3 min, until combined. Divide the noodles between your bowls. Garnish with the peanuts & green tops of the scallions. Bon appétit!