Pork and eggplant stir-fry with rice noodles and kimchi

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

Speedy Stir-Fry

Pork and eggplant stir-fry with rice noodles and kimchi

Dairy-Free, Gluten-Free, Soy-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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
  • Sun Basket 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

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

Wash produce before use

1

Cook the rice noodles

Bring a 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 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.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
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

In the same pan used for the pork, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 3 minutes. Add the carrots, white parts of the scallions, and pork and any accumulated juices. Cook, stirring occasionally, until the carrots and scallions are tender and the pork is cooked through, 2 to 4 minutes.
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

Transfer the stir-fry to individual bowls and garnish with the sesame seeds and green parts of the scallions. Top with as much sambal oelek as you like and serve.
Kids Can!
  • Time the rice noodles.
  • Strip the Thai basil leaves.
  • Garnish with the sesame seeds and scallions.