Fast Hawaiian noodle bowls with pork, pineapple, and edamame

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fast Hawaiian noodle bowls with pork, pineapple, and edamame

Fast Hawaiian noodle bowls with pork, pineapple, and edamame

Dairy-Free, Protein Plus

2 Servings, 790 Calories/Serving

15 Minutes

Looking to the flavors of Japan and Hawaii, these soba noodle bowls topped with pan-fried pork and luscious chunks of pineapple come together in 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh soba noodles (buckwheat - wheat)
  • 2 pork blade steaks (about 6 ounces each)
  • 1 organic red or other bell pepper
  • 3 organic scallions
  • ⅓ cup shelled edamame
  • ¾ cup chopped peeled pineapple
  • Sunbasket Hawaiian dressing (pineapple - fresh lime juice - anchovy paste - fresh garlic - coconut nectar - fish sauce - sesame oil - red chile flakes)
  • Sesame seed blend (white sesame seeds - black sesame seeds)

Nutrition per serving

Calories 790, Total Fat 35g (45% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 830mg (36% DV), Total Carb. 73g (27% DV), Fiber 11g (39% DV), Total Sugars 13g (Incl. 2g Added Sugars, 4% DV), Protein 49g
Contains: Eggs, Fish (anchovy), Tree Nuts (coconut), Wheat, Soybeans, Sesame

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, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the soba noodles

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 2 to 4 minutes. Drain and rinse with cold water. Set aside.
While the water heats and the soba noodles cook, prepare the rest of the meal.


Prep and cook the remaining ingredients

  • Pat the pork dry with a paper towel. Cut the pork into 1-inch pieces; season with salt and pepper.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ¼-inch-wide strips.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a dry large frying pan over medium-high heat, stir in the edamame and cook until lightly charred, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Move the pork to one side of the pan and leave undisturbed. Add the pineapple to the empty side of the pan and cook, stirring occasionally, until warm and the pork is cooked through, 1 to 2 minutes. Keeping the pork and pineapple separate, remove the pan from the heat and season to taste with salt and pepper.


Transfer the soba noodles to individual bowls. Arrange the pork, bell pepper, edamame, pineapple, and scallions in separate piles over the noodles. Drizzle with half the Hawaiian dressing and garnish with the sesame seed blend. Serve the remaining dressing on the side.
Kids Can!
  • Time the soba noodles.
  • Arrange the toppings over the noodles.
  • Drizzle with the Hawaiian dressing.
  • Garnish with the sesame seed blend.