Protein Swap | Ground Pork Vietnamese Noodle Bowls
with Sweet Chili-Lime Dipping Sauce
Cooking time
20 minutes
Servings
2/4
Calories
1070 /serving
Can’t say no to these noods! Taking a page from Vietnamese restaurants, each bowl is built on rice vermicelli, soft leafy lettuce and finely sliced veggies—served with a dipping sauce. Our version maintains meaty appeal with ground pork, spiced with a lemongrass-ginger mix.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Lime
- 1 Head of Boston lettuce
- 100g Nantes carrots
- 100g String peas (sugar snap peas or snow peas)
- 6g White sesame seeds
- 225g Rice vermicelli
- 60ml Sweet chili sauce
- 30ml Hoisin sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Sesame • Soy • Wheat
You will need:
Basting brush
Large pan
Medium pot
Oil
Strainer
Total Fat
42 g
Saturated Fat
8 g
Sodium
1580 mg
Total Carb
137 g
Sugars
34 g
Protein
36 g
Fibre
7 g
Preparation
Toast the sesame seeds
- Bring a medium pot of salted water to a boil.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sesame seeds and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a small bowl. Wipe out and reserve the pan.
Mise en place
- Meanwhile, thinly slice the string peas crosswise.
- Separate the lettuce leaves.
- Juice the lime.
- In a second small bowl, make the dipping sauce by combining the chili sauce, ½ the lime juice and a drizzle of oil.
Boil the noodles
- In a large bowl, combine the noodles and boiling water; stir gently to separate.
- Let sit for 3 to 4 min. until al dente.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Cook & glaze the patties
- Meanwhile, season the patties with ¾ of the spices. Crumble the patties.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the hoisin and cook, stirring often, 1 to 2 min., until glazed.
Season the carrots & string peas
- Meanwhile, cut the carrots into matchsticks.
- In a medium bowl, combine the carrots, string peas, remaining lime juice and spices, 2 tbsp oil (double for 4 portions)** **and S&P.
Plate your dish
- Divide the noodles between your bowls.
- Top with the lettuce, crumbled patties, carrots and string peas.
- Garnish with the sesame seeds.
- Serve the dipping sauce on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
