
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork and eggplant stir-fry with rice noodles and kimchi
Soy-Free, Dairy-Free, Gluten-Free
2 Servings, 650 Calories/Serving
25–35 Minutes
Our ready-made, signature stir-fry blend lends incredible flavor to this super-simple stir-fry and makes it a breeze to get dinner on the table.
In your bag
- 5 ounces flat rice noodles
- 2 pork blade steaks (about 6 ounces each)
- 1 organic globe eggplant
- 3 organic scallions
- 2 ounces kimchi
- 4 or 5 sprigs organic fresh Thai (or Italian) basil
- ¼ pound organic shredded carrots
- Sunbasket stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sambal oelek (optional)
Nutrition per serving
Calories: 650, Protein: 27g (54% DV), Fiber: 11g (44% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 60mg (20% DV), Sodium: 610mg (25% DV), Carbohydrates: 86g (29% DV), Total Sugars: 16g, Added Sugars: (kimchi contains trace amounts of added sugar for fermentation): 0g (0% DV).
Contains:
Tree Nuts
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.
Instructions
Wash produce before use
1
Cook the rice noodles
While the water heats and the noodles cook, prepare the rest of the meal.
2
Prep and brown the pork
- Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick slices; season lightly with salt and pepper.
While the pork cooks, start preparing the remaining stir-fry ingredients.
3
Prep the remaining stir-fry ingredients
- Remove the stem from the eggplant; cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips lengthwise into 1-inch-wide sticks, and the sticks crosswise into 1-inch cubes.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Coarsely chop the kimchi.
- Strip the Thai basil leaves from the stems.
4
Finish the stir-fry
Stir in the rice noodles, kimchi, and stir-fry blend and cook until the noodles are warmed through and coated with the sauce, about 1 minute. Remove from the heat, stir in the Thai basil, and season to taste with salt and pepper.
Serve
Kids Can!
- Time the rice noodles.
- Strip the Thai basil leaves.
- Garnish with the sesame seeds and scallions.