This bowl is a heaven packed with a LOT of flavor – pork cooked in a Korean BBQ Sauce made with gochujang (a Japanese sweet and spicy chili paste), nestled on a bed of egg noodles spiked with bacon & veggies, topped with our home made zesty kimchi. Fast, healthful, and guaranteed to satisfy.
MEAL KIT CONTENTS:
10 oz ground pork
2 slice of bacon
8 oz Zesty Korean BBQ sauce (Gochujang, honey, ginger, garlic, veggie stock)
6 oz egg noodles
4 oz ginger/onion/garlic/sesame oil blend
4 oz pineapple chunks
4 oz peas
4 oz kimchi
4 oz carrots
KITCHEN ITEMS NEEDED:
Paper towel & plate
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Bring a medium pot of water to boil
Cut bacon into bite-size pieces
Cut pineapple into bite-size pieces
Roughly chop cilantro
Thinly slice green onions, separating the green & white parts
Step 1: Cook noodles
Add noodles to boiling water & cook for 3-5 minutes until tender. Strain & set aside.
Step 2: Prepare bacon
Heat a large skillet or wok over medium heat. Add the bacon & cook until crisp. Drain the bacon on a paper towel-lined plate. Pour off all but 1 tablespoon of bacon grease from the skillet & return skillet to heat.
Step 3: Prepare pork
Add ginger/onion/garlic/sesame oil blend to skillet. Once hot, add the pork & add 1 container of Korean BBQ sauce. Cook until the sauce glazes the pork & is cooked through. Spoon the pork onto the plate with the bacon.
Step 4: Prepare noodles
Heat another drizzle of oil in the same pan. Once hot, add the noodles & pineapple chunks, stir-fry for 2 to 3 minutes. Stir in the peas and kimchi, cooking until warmed through. Stir in the reserved bacon, pork & white parts of the green onion, cooking for another minute longer. Remove from the heat & add ½ the cilantro.
Step 5: To serve
Divide the noodles among bowls, top with shredded carrots, drizzle with Korean BBQ Sauce, top with remaining green onion & cilantro. Enjoy!