Malaysian pork mee goreng with udon noodles and zucchini

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

Malaysian pork mee goreng with udon noodles and zucchini

Malaysian pork mee goreng with udon noodles and zucchini

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

20 Minutes

For this 20-minute noodle dish, we toss udon with browned pork strips, crisp-tender veggies, and a bold, umami-rich sauce. Who needs takeout?

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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.
  • ½ pound fresh udon noodles
  • 2 pork blade steaks (about 6 ounces each)
  • 1 organic zucchini or other summer squash
  • 6 organic scallions
  • Sunbasket Malaysian “hot” sauce base (honey - miso - gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 1 tablespoon sambal oelek (optional)
  • 2 ounces organic shredded green or other cabbage

Nutrition per serving

Calories 580, Total Fat 16g (21% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 1230mg (53% DV), Total Carb. 81g (29% DV), Fiber 15g (54% DV), Total Sugars 18g (Incl. 12g Added Sugars, 24% DV), Protein 35g
Contains: 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 udon noodles

Bring a medium sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse with cold water, then return them to the pot and toss with ½ teaspoon [1 tsp] oil. Set aside.
While the water heats and the udon cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick strips; season lightly with salt and pepper.
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • In a small bowl, stir together the Malaysian “hot” sauce base with as much sambal oelek as you like.


Cook the pork mee goreng

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook, stirring once or twice, until the meat begins to crisp around the edges, 1 to 2 minutes. Stir in the zucchini and white parts of the scallions and cook until the vegetables are just tender, 1 to 2 minutes. Stir in the udon and Malaysian “hot” sauce and cook until the sauce is thickened slightly and the pork is cooked through, 1 to 2 minutes. Stir in the cabbage and cook until just starting to wilt, about 30 seconds. Remove from the heat and season to taste with salt and pepper.


Transfer the pork mee goreng to individual bowls, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Fill a sauce pot with water for the udon.
  • Time the udon.
  • Garnish with the scallions.