Sticky and sweet hoisin sauce is just the thing for this flavourful meal. We’ve kept your bowl packed full of fresh flavours with green beans and cilantro. The crowning jewels of this dish are the roasted cashews, adding a delightful crunch to an easy weeknight stunner.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Onion, chopped
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Sulphites/Sulfite, Mustard/Moutarde)
Fish Sauce(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Salt and Pepper*
In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!
Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use same for 4 ppl.) While water boils, trim green beans, then halve. Finely chop cilantro. Zest lime, then cut into wedges. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
To boiling water, add rice noodles. Reduce heat to medium. Cook, stirring occasionally, until tender, 10-12 min. Drain and rinse noodles under cold water, set aside.
While noodles cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and set aside.
To the same pan, add another 1 tbsp oil (dbl for 4 ppl), then onions, garlic and 1 tsp chili. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often, until onions soften, 2-3 min. Add pork. Cook, breaking pork into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
To the same pan, add noodles, beans, hoisin sauce, fish sauce, 1/4 tsp lime zest and 1/4 cup water (dbl all for 4 ppl). Stir together, until warmed through, 2-3 min.
Divide stir-fry between bowls and sprinkle over cilantro and cashews. Squeeze over a lime wedge, if desired.