Home Chef Pulled Pork Sticker Bowl

• 3 fl. oz. Sweet Chili Sauce
• 3 oz. Peas
• ¼ tsp. Red Pepper Flakes
• ¼ oz. Specialty Toasted Sesame Oil
• 5 oz. Lo Mein Noodles
• 3 oz. Shredded Red Cabbage
• ⅕ fl. oz. Tamari Soy Sauce
• 8 oz. Fully Cooked Pulled Pork
• 1 Lime

Before You Cook

• Bring 8 cups water and 2 tsp. salt to a boil in a medium pot
• If using any fresh produce, thoroughly rinse and pat dry

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

• Steak and Pork 145° F (rest cooked meat, 3 minutes) |
 
• Seafood 145° F |
 
• Chicken 165° F |
 
• Ground Beef 160° F |
 
• Ground Turkey 165° F |
 
• Ground Pork 160° F

Customize It Instructions

• If using 16 oz. pulled pork, follow same instructions, working in batches if necessary.
• If using ground turkey, follow same instructions as pork in Steps 2 and 3 breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. 
• If using ground beef, follow same instructions as pork in Steps 2 and 3 breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

1. 1

   Cook the Pasta

   Once water is boiling, add pasta and cook until tender, 4-6 minutes. Drain pasta in a colander, rinsing with cold water. Drain again thoroughly and set aside. While pasta cooks, halve lime. Juice one half and cut remaining half into wedges.

2. 2

   Cook the Pork

   Coarsely chop pulled pork. Excess fat will render while cooking and add flavor. Place a large non-stick pan over medium heat with 1 tsp. olive oil. Add pulled pork to hot pan. Stir occasionally until pork begins to break down and lightly browns, 4-5 minutes.

3. 3

   Cook Vegetables and Sauce

   Add peas and red cabbage to hot pan. Stir occasionally until vegetables are tender, 3-4 minutes.
   Stir in ⅓ cup water, soy sauce, sesame oil, lime juice, and sweet chili sauce until completely combined. 

4. 4

   Add Pasta and Finish Dish

   Add pasta to hot pan and stir until coated with sauceand heated through, 1-2 minutes. Remove from burner. Add red pepper flakes (to taste). Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!