Pork mee goreng with fresh ramen and eggs

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

Great for Entertaining

Pork mee goreng with fresh ramen and eggs

Dairy-Free

2 Servings, 610 Calories/Serving

25–40 Minutes

With a name that means “fried noodles,” this popular Malaysian street food is one you can easily make at home thanks to our sweet-spicy house-made sauce.

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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.
  • 6 ounces fresh ramen noodles
  • 2 organic eggs
  • 10 ounces ground pork
  • 1 organic white onion
  • 3 organic scallions
  • 1 organic lime
  • 1 organic serrano or other fresh chile (optional)
  • ¼ pound organic shredded green or other cabbage
  • Sunbasket mee goreng blend (gluten-free tamari - maple syrup - sambal oelek - ketchup - rice vinegar - sesame oil)
Chef's Tip
For a more authentic spin, instead of scrambling the eggs, turn them into elegant ribbons. In Step 2, add the beaten eggs to the hot pan, then swirl the pan to coat the bottom evenly with a thin layer of eggs. Cook without stirring until set and beginning to release from the pan around the edges, 1 to 2 minutes. Using a heatproof spatula, gently flip the eggs and cook until they are just cooked through, 10 to 15 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut crosswise into ¼-inch-wide ribbons and stir them into the mee goreng just before you remove the pan from the heat in Step 5.

Nutrition per serving

Calories: 610, Protein: 49g (98% DV), Fiber: 12g (48% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4g (20% DV), Cholesterol: 240mg (80% DV), Sodium: 820mg (34% DV), Carbohydrates: 67g (22% DV), Total Sugars: 12g, Added Sugars: 5g (10% DV).
Contains: Eggs, Wheat, Soybeans

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 ramen

Bring a medium sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water, then return to the pot.
While the ramen cooks, prepare the eggs.

2

Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
In a wok or large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

3

Prep and cook the pork

  • Cut a small corner from the pork packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In the same pan used for the eggs, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the vegetables.

4

Prep the vegetables; start the mee goreng

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • 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 the same pan used for the pork, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the onion and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 4 to 5 minutes.
While the onion and scallions cook, prepare the remaining ingredients.

5

Prep the remaining ingredients; finish the mee goreng

  • Cut the lime into wedges for garnish.
  • If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano crosswise on the diagonal. Set aside half for garnish. Wash your hands after handling.
To the pan with the onion and scallions, add the cabbage, ramen, and up to half the serrano and cook over medium-high heat, stirring occasionally, until the cabbage starts to wilt and the ramen is heated through, 2 to 3 minutes.
Stir in the mee goreng blend and the pork and any accumulated juices and cook until the sauce is thickened slightly and the pork is warmed through, 1 to 2 minutes. Stir in the scrambled eggs. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the mee goreng to individual bowls. Garnish with the green parts of the scallions and as much of the remaining serrano as you like. Serve with the lime wedges.
Kids Can!
  • Time the ramen.
  • Measure the onion.
  • Sprinkle with the scallions.