Saucy Pork Noodles with Carrots, Onion & Marinated Cucumber
Make It Vegetarian

Saucy Pork Noodles

with Carrots, Onion & Marinated Cucumber

25 MIN
2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • Make it Vegetarian
    remove Pork. Add 2 Pasture-Raised Eggs & 10 oz Bok Choy View recipe
    Wellness
    • with Ground Pork

    From the Test Kitchen

    In this dish, we’re highlighting chewy wonton noodles by tossing them with an umami-rich sauce of black vinegar, soy glaze, spicy sambal oelek, and more that perfectly complements the rich pork and sweet carrots and onion. You'll serve the noodles topped with marinated cucumber for an added crunch.

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    • Nutrition
      PER SERVING
    • Calories
      700 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
    Saucy Pork Noodles with Carrots, Onion & Marinated Cucumber
    Title
    • 10 oz Ground Pork
    • 6 oz Wonton Noodles
    • 6 oz Carrots
    • 1 Yellow Onion
    • 1 Persian Cucumber
    • 1 Piece Ginger
    • 1 Tbsp Seasoned Black Vinegar
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 1 tsp Black & White Sesame Seeds

    Saucy Pork Noodles

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel the carrots; thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the cucumber into rounds. Place in a bowl; add the sesame seeds and half the vinegar. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the black bean-chile sauce, soy glaze, remaining vinegar, 1 tablespoon of water, and as much of the sambal oelek 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, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
    Cook the noodles
    Cook the pork & vegetables
    3 Cook the pork & vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion, sliced carrots, and chopped ginger. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the vegetables are softened and the pork is cooked through. Turn off the heat.

    4 Finish the noodles & serve your dish

    To the pot of cooked noodles, add the cooked pork and vegetables and sauce. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the marinated cucumber. Enjoy!

    Finish the noodles & serve your dish
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