Miso-Ginger Pork Ramen Stir-Fry

with Bell Pepper, Bok Choy & Crushed Peanuts

Allergens: Soy, Wheat, Peanuts, Milk

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Rice Wine Vinegar

    5 teaspoon

  • Pork Ramen Stock Concentrate

    2 units

  • Soy Sauce

    2 tablespoon

  • Bok Choy and Napa Cabbage

    4 ounce

  • Garlic

    2 clove

  • Miso Sauce Concentrate

    2 units

  • Ground Pork

    10 ounce

  • Scallions

    2 units

  • Bell Pepper

    1 unit

  • Ginger Paste

    1 ounce

  • Fresh Ramen Noodles

    10 ounce

  • Peanuts

    ½ ounce

  • Butter

    2 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.

  • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

2
  • In a medium bowl, whisk together miso sauce concentrates, pork ramen stock concentrates, vinegar, ½ cup water, 1 TBSP soy sauce, and ½ tsp sugar (1 cup water, 2 TBSP soy sauce, and 1 tsp sugar for 4 servings). Set aside for use in Step 4.

  • Heat a large drizzle of oil in a large pan (large high-sided pan for 4) over medium-high heat. Add bell pepper; cook, stirring occasionally, until beginning to soften, 2-3 minutes.

3
  • Add pork*, scallion whites, remaining soy sauce, and ½ tsp sugar (¾ tsp for 4 servings) to pan. Cook, breaking up meat into pieces and stirring occasionally, until pork is fully cooked and bell pepper is softened, 4-6 minutes.

  • Add garlic and ginger paste. Cook, stirring, until fragrant, 30-60 seconds.
4

  • Add miso stir-fry sauce to pan with pork and bell pepper. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 3-6 minutes.

  • Add bok choy and napa cabbage; stir to combine. Turn off heat. Add 2 TBSP butter (4 TBSP for 4 servings). Stir until melted. Cover pan with lid to keep warm.

5

  • Once water is boiling, gently separate noodles and add to pot. Cook, stirring, until just tender, 2 minutes.

  • Drain and shake off any excess water.

  • Transfer noodles to pan with stir-fry. Gently toss to combine. Taste and season with salt and pepper if desired. (For 4 servings, you may need to transfer noodles and stir-fry to a large bowl; toss to combine.)

6

  • Gently crush peanuts in their bag.

  • Divide stir-fry between bowls. Garnish with scallion greens and crushed peanuts. Serve. TIP: Like things spicy? Serve with your favorite hot sauce or chili flakes!