Pork cashew curry with udon and fresh herb salad

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

Pork cashew curry with udon and fresh herb salad

Pork cashew curry with udon and fresh herb salad

Dairy-Free, Protein Plus

2 Servings, 770 Calories/Serving

20 Minutes

If you love peanut sauce, you’ll love this luscious cashew curry, lightened up with a vibrant herb salad served on top.

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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.
  • 10 ounces boneless pork strips
  • 2 ounces organic sweet mini peppers
  • 4 or 5 sprigs organic fresh Thai basil
  • 4 or 5 sprigs organic fresh mint
  • 1 organic lime
  • 2 ounces organic shredded carrots
  • ½ pound Moon Noodles fresh udon
  • 3 organic scallions
  • Sunbasket cashew curry blend (coconut milk - cashew butter - gluten-free tamari - water - toasted sesame oil - maple syrup - lime juice - sambal oelek - curry powder - garlic - ginger)
Chef's Tip
If making this dish for four people, cook the pork in two batches, adding more oil to the pan between batches if needed.
Shine from the Inside Out
Did you know that the color of a food contains hints about its nutritional benefits? It’s all about the phytochemicals, substances that are responsible for both the pigment and the nutritional power behind the plant. In this dish, the curry powder contains turmeric, which gets its classic golden complexion and inflammation-fighting reputation from curcumin.

Nutrition per serving

Calories 770, Total Fat 36g (46% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 890mg (39% DV), Total Carb. 75g (27% DV), Fiber 14g (50% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 42g
Contains: Tree Nuts (cashew, coconut), 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.

Instructions

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

Wash produce before use

1

Make the herb salad

Bring a medium sauce pot of water to a boil for the udon noodles.
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers crosswise into ¼-inch-thick rings.
  • Strip the basil and mint leaves from the stems; tear the leaves in half.
  • Juice half the lime; cut half into wedges for garnish. [Save the remaining lime for another use.]
In a medium bowl, toss together the carrots and 1 teaspoon [2 tsp] oil. Add the sweet mini peppers, basil, mint, and 1 teaspoon [2 tsp] lime juice and stir to combine. Season to taste with salt and pepper.

2

Cook the udon

To the pot of boiling water, add the udon and cook, stirring occasionally to prevent sticking, until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return them to the pot and toss with 1 to 2 teaspoons oil. Meanwhile, prepare your protein and the scallions.

3

Prep your protein and the scallions

  • Pork, chicken, or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut into ½-inch pieces. Season lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Cut into ½-inch pieces. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • 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.

4

Cook your protein; finish the dish

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and white parts of the scallions and cook, stirring occasionally, until the protein is browned and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for all other proteins. Stir in the udon and cashew curry blend and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer your protein and udon to individual bowls. Top with the herb salad, garnish with the green parts of the scallions, and serve with the lime wedges.
Kids Can!
  • Strip and tear the basil and mint leaves.
  • Juice the lime.
  • Assemble the herb salad.
  • Time the udon.
  • Garnish with the herb salad and scallions.
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