Burmese Pork Noodles

with Bok Choy & Toasted Peanuts

Easy | 25 min

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Contains: Egg, Peanuts, Shellfish, Soy, Sulphites, and Wheat.

May Contain: Fish, Milk, Mustard, Sesame, Tree Nuts, and other sources of Gluten.

What We'll Send

Shallot
Shrimp Paste
Sambal Oelek
Chickpea Flour
Ginger
Garlic
Soy Sauce
Unsalted Whole Peanuts
Ground Pork
Coconut Sugar
Baby Bok Choy
Cilantro
Lime
Canned Coconut Milk
Turmeric
Fresh Ramen Noodles
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1492
Fat 91g
Protein 51g
Carbohydrates 120g

Cooking Directions

0

TIP: Start slow with the shrimp paste and sambal oelek if you don’t like strong flavours or spice. We recommend adding a bit at a time until you get a nice rich flavour that you enjoy!

1

Cook Ramen Noodles
- Bring 2 1/2 litres salted water to boil in a large pot.
- Once boiling, add ramen noodles and cook for 3–4 minutes.
- Drain through a fine mesh sieve.
- Rinse with cold water and drain again.

2

Prepare Ingredients
- Trim ends from bok choy and separate leaves.
- Wash bok choy, cilantro and lime.
- Cut bok choy into bite sized pieces.
- Pick and chop cilantro leaves.
- Slice lime into wedges.
- Trim ends from shallot and remove skin. Thinly slice into 1/8 inch pieces.

3

Toast Flour and Peanuts
- Heat a small skillet over medium.
- Add chickpea flour and dry toast for 2–3 minutes, while stirring, until lightly golden brown.
- Set aside in a small bowl.
- Wipe the skillet clean.
- Add peanuts to same skillet and toast for 4–5 minutes, or until golden and fragrant.
- Roughly chop peanuts and set aside.

4

Cook Pork + Coconut Broth
- Heat 2 tbsp. oil in a large saucepan over medium-high.
- Drain ground pork and pat dry with paper towel.
- Add shallot and saute for 2 minutes, stirring often.
- Add ground pork and break apart with a wooden spoon.
- Add turmeric, ginger and garlic and cook for 2 minutes.
- Add the following to taste: shrimp paste and sambal oelek and cook for 1 minute or until fragrant.
- Stir in chickpea flour, coconut sugar, coconut milk and soy sauce.
- Bring to a simmer, reduce heat to low and cook for about 5 minutes.

5

Finish Cooking
- Add bok choy to saucepan.
- When noodles are cooked, add to the coconut broth.
- Mix together and cook for 1 minute or until everything is hot.

6

Serve
- Serve noodles into large serving bowls.
- Ladle coconut broth, pork and bok choy over top.
- Garnish with with toasted peanuts, cilantro and a squeeze of lime juice to taste.
- Enjoy!

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