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
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?
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.
Instructions
Wash produce before use
1
Cook the udon noodles
While the water heats and the udon cooks, prepare the remaining ingredients.
2
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.
3
Cook the pork mee goreng
Serve
Kids Can!
- Fill a sauce pot with water for the udon.
- Time the udon.
- Garnish with the scallions.