Pork & Ramen Noodles with Carrots & Pepper

Pork & Ramen Noodles

with Carrots & Pepper

25 MIN
+$1.99/serving 2 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

    From the Test Kitchen

    To top delightfully chewy ramen noodles, you’ll make a saucy stir-fry of pork, carrots, and bell pepper coated in an umami-rich combo of soy glaze, sesame oil, gochujang, and more.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Pork & Ramen Noodles with Carrots & Pepper
    Title
    • 10 oz Ground Beef
    • ½ lb Ramen Noodles
    • 6 oz Carrots
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sesame Oil
    • 2 Scallions
    • 1 tsp Black & White Sesame Seeds
    • 2 tsps Gochujang
    • 1 Tbsp Rice Vinegar
    • 1 Bell Pepper
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. In a bowl, whisk together the soy glaze, vinegar, sesame oil, 1/4 cup of warm water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the noodles
    2 Cook the noodles

    Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Brown the beef
    3 Brown the beef
    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Carefully drain off and discard any excess oil.
    Add the vegetables
    4 Add the vegetables
    Add the sliced white bottoms of the scallions, sliced pepper, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the beef is cooked through.
    Finish & serve your dish
    5 Finish & serve your dish
    To the pan of cooked beef and vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

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    Pork & Ramen Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. In a bowl, whisk together the soy glaze, vinegar, sesame oil, 1/4 cup of warm water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the noodles

    Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

    Cook the noodles
    Brown the beef
    3 Brown the beef
    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Carefully drain off and discard any excess oil.
    4 Add the vegetables
    Add the sliced white bottoms of the scallions, sliced pepper, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the beef is cooked through.
    Add the vegetables
    Finish & serve your dish
    5 Finish & serve your dish
    To the pan of cooked beef and vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!
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