In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese Shan noodles with pork and bok choy
2 Servings, 670 Calories/Serving
With ground pork and tender chunks of cooked tomatoes, these comforting noodles have been called the spaghetti Bolognese of Burma.
In your bag
- 5 ounces flat rice noodles
- 1 organic yellow onion
- 3 organic scallions
- 2 organic Roma or other tomatoes
- 10 ounces ground pork
- Sun Basket Burmese spice blend (sweet paprika - five-spice powder - turmeric - cayenne)
- Sun Basket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
- 1 or 2 heads organic baby bok choy (about ½ pound total)
Calories: 670, Protein: 26g (52% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 4.5g, Saturated Fat: 8g (40% DV), Cholesterol: 55mg (18% DV), Sodium: 860mg (36% DV), Carbohydrates: 77g (26% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice noodles
Bring a medium [large] sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and set aside. While the water is heating and the noodles are cooking, prepare the vegetables and pork.
Prep the vegetables and pork
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the white parts for the stir-fry and the green parts for garnish.
- Cut away the cores from the tomatoes; coarsely chop the tomatoes.
- Cut a small corner from the ground pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Cook the stir-fry
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Stir in the Burmese spice blend and white parts of the scallions and cook until fragrant, 1 to 2 minutes. Add the tomatoes, stir-fry blend, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the pork is cooked through and the vegetables are tender, 2 to 3 minutes. Remove from the heat. While the pork and vegetables are cooking, prepare the bok choy.
Prep and cook the bok choy; finish the dish
- Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ½-inch-wide pieces.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the bok choy, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove from the heat.
To the pan with the pork and vegetables, add the bok choy and rice noodles and toss to combine. Season to taste with salt and pepper.
Transfer the Shan noodles to individual bowls, garnish with the green parts of the scallions, and serve.
- Time the noodles.
- Measure the onion.
- Measure the water for the stir-fry.
- Garnish with the scallions.