Silky Peanut-Ginger Beef and Pork Noodle Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Silky Peanut-Ginger Beef and Pork Noodle Bowls

Silky Peanut-Ginger Beef and Pork Noodle Bowls

with Linguine and Veggies

Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce. It's the perfect pairing for slurpy noodles and crisp vegetables.

Tags:
Quick
Family Friendly
Allergens:
Wheat
Peanuts
Soy
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

170 g

Linguine

(Contains Wheat)

1 piece

Sweet Bell Pepper

2 piece

Shanghai Bok Choy

1 piece

Red Onion

28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

1 piece

Peanut Butter

(Contains Peanuts)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp

Salt*

½ tbsp

Oil*

1 tbsp

Butter*

(Contains Milk)

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories980 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate120 g
Sugar39 g
Dietary Fiber9 g
Protein42 g
Cholesterol90 mg
Sodium2020 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Colander
Large Non-Stick Pan
Whisk
Medium Bowl

Instructions

Prep
1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, separate bok choy leaves, then cut into 1-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Core, then cut pepper into 1/4-inch slices.
  • Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
Cook linguine
2
  • Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
Toast peanuts and make sauce
3
  • While linguine cooks, heat a large non-stick pan over medium heat.
  • When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
  • Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer peanuts to a plate.
  • Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth.
  • Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine.
Cook veggies
4
  • Meanwhile, heat the same pan (from step 3) over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
  • Add onions, peppers, and bok choy. Season with half the garlic salt and pepper, then stir to combine. 
  • Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Remove from heat. Transfer veggies to a plate, then cover to keep warm.
  • Carefully wipe the pan clean.
Cook beef and pork
5
  • Reheat the same pan over medium-high.
  • When the pan is hot, beef and pork mix to the dry pan. Season with remaining garlic salt, remaining beef stock powder and pepper. 
  • Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** If desired, carefully drain and discard excess fat.
  • Add sauce mixture and veggies. Bring to a simmer. 
  • Cook, stirring often, until sauce is warmed through and fragrant, 1 min. 
Finish and serve
6
  • Add sauce meat and veggie mixture to pot of linguine. Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
  • Divide linguine and any remaining sauce in the pot between plates.
  • Sprinkle peanuts over top.
Meal right image

Explore Similar Recipes

Meal left image