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

Gluten-Free, Soy-Free, Dairy-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)
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.
  • 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)
Chef's Tip
If cooking 4 servings, in Step 4, you’ll get the best results if you cook the components in batches (first the eggplant, 7 to 8 minutes total; then the carrot-scallion mixture, 3 to 5 minutes total; and finally the noodle-kimchi mixture, 1 to 2 minutes total). Transfer each component to the same large heatproof bowl as you go, adding more oil to the wok or frying pan between batches if needed. When everything is cooked, add the Thai basil to the bowl, toss to coat, season to taste with salt and pepper, and serve.
Ingredient IQ
Thai basil, which has a light purple stem, has a stronger aroma and slightly sweeter taste than its Mediterranean counterpart. You may detect stronger hints of anise and mint as well.

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.