Silky Peanut-Ginger Double Beef and Pork Noodle Bowls

Name: Silky Peanut-Ginger Double Beef and Pork Noodle Bowls with Linguine and Veggies
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 500 g Ground Beef and Pork Mix; 170 g Linguine; 170 g Coleslaw Cabbage Mix; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Red Onion; 28 g Peanuts, chopped; 4 tbsp Ginger Sauce; 4 tbsp Honey-Garlic Sauce; 2 unit(s) Peanut Butter; 1 tbsp Beef Stock Powder; 1 tsp Garlic Salt; 250 g Ground Pork; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*; ½ tbsp Oil*

with Linguine and Veggies

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Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce that we're using to coat slurpy noodles and crisp vegetables.

Tags:

Quick

Allergens:

Wheat

•Peanuts

•Soy

•Sulphites

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef and Pork Mix

170 g

Linguine

(Contains: Wheat)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

28 g

Peanuts, chopped

(Contains: Peanuts)

4 tbsp

Ginger Sauce

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

4 tbsp

Honey-Garlic Sauce

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

2 unit(s)

Peanut Butter

(Contains: Peanuts)

1 tbsp

Beef Stock Powder

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

1 tsp

Garlic Salt

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

250 g

Ground Pork

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

½ tbsp

Oil*

Nutrition Values

Calories1520 kcal

Fat76 g

Saturated Fat28 g

Carbohydrate122 g

Sugar40 g

Dietary Fiber9 g

Protein88 g

Cholesterol245 mg

Sodium2130 mg

Trans Fat1.5 g

Potassium1750 mg

Calcium125 mg

Iron9 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

•Large Non-Stick Pan

•Whisk

•Medium Bowl

•Colander

Cooking Steps

PDF

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.
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.

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.

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.

Meanwhile, heat the same pan (from step 2) over medium-high.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
Add onions, bell pepper, coleslaw mix and 2 tbsp (4 tbsp) water. Season with pepper and half the garlic salt, 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.

Reheat the same pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. 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.**
Add sauce mixture. Bring to a simmer.
Cook, stirring often, until sauce is warmed through and fragrant, 1 min.

Add linguine and veggies to the pan with sauce. Season with salt and pepper, then toss to combine.
Cook, stirring occasionally, until linguine and veggies are warmed through, 1-2 min. (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.

If you've opted for double beef and pork mix, cook it in the same way the recipe instructs you to cook the regular portion of beef and pork mix. Work in batches, if necessary.