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Pork and Veggie Chow Mein
with Toasted Sesame Seeds
Bust out your chopsticks for this deliciously sweet, spicy, umami chow mein dish! Stir-fried peppers and cabbage get a fragrant boost from fresh ginger and toasty sesame oil, but it's the soy-sweet chili sauce that will really make your taste buds sing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
200 g
Chow Mein Noodles
(Contains Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 unit
Green Onion
170 g
Coleslaw Cabbage Mix
160 g
Sweet Bell Pepper
1 tbsp
Sesame Oil
(Contains Sesame)
15 g
Ginger
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Sweet Chili Sauce
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut green onions into 1-inch pieces. Core, then cut pepper into 1/4-inch slices. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Pat pork dry with paper towels, then cut into 1/4-inch strips widthwise. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While sesame seeds toast, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl.
Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Using a colander, drain noodles, then rinse under cold water, tossing to separate, until noodles are cool. Leave noodles in the colander to drain.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil, then pork and half the ginger. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1/2 tbsp oil and a quarter of the ginger per batch.) Pan-fry, stirring occasionally, until pork is cooked through, 4-5 min.** Transfer pork to a plate. Carefully discard any excess fat, then wipe the pan clean.
Heat the same pan over medium-high. When hot, add sesame oil, then peppers, green onions and remaining ginger. Cook, stirring often, until veggies soften slightly, 2-3 min. Add coleslaw cabbage mix. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
Add sauce from the small bowl to the pan with veggies. Bring to a simmer, stirring often. Once simmering, add noodles and pork. Season with pepper, to taste. Cook, tossing often, until noodles are warmed through and coated in sauce, 2-3 min. Divide noodles between plates. Sprinkle sesame seeds over top.
