Peanutty Yakisoba-Style Shrimp Noodles
with Sweet Chili Pork and Stir-Fried Veggies
Double the protein and double the fun with this yakisoba-inspired noodle dish! Sweet chili-roasted pork tenderloin slices and shrimp are the stars, but the saucy and buttery veggie-blasted noodles are giving nothing but main character energy in tonight's dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
285 g
Shrimp
(Contains Shrimp)
200 g
Chow Mein Noodles
(Contains Wheat)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
56 g
Snow Peas
2 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
Sweet Chili Sauce
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While pan heats, pat pork dry with paper towels, then, if whole, cut into 2 equal pieces (4 pieces for 4 ppl) on a separate cutting board. Season with half the Moo Shu Spice Blend, salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. (NOTE: It’s okay if pork doesn't cook all the way through at this step.)
While pork sears, line a baking sheet with parchment paper.Meanwhile, thinly slice green onions.Trim snow peas.Transfer pork to prepared baking sheet. Spread half the sweet chili sauce over top. Roast pork in the top of the oven until cooked through, 12-14 min.**Discard any fat from the pan.
Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.Drain noodles, then rinse under warm water.Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
Reheat the same pan over medium-high.While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Moo Shu Spice Blend.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec. Add shrimp. Cook, stirring occasionally to pick up any browned bits in the pan, until shrimp just turn pink, 2-3 min.**Transfer to a plate and cover to keep warm.Carefully wipe the pan.
Once pork is cooked, remove from oven and transfer to cutting board. Loosely cover with aluminum foil and allow to rest for 4-5 min before slicing.While pork rests, reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, snow peas, carrots and cabbage. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 3-4 min.Add soy sauce mirin blend, oyster sauce, and 1/4 tsp (1/2 tsp) sugar. Stir to coat. Add chow mein noodles, shrimp and half the green onions. Season with salt and pepper, then stir to coat.
Thinly slice porkDivide noodles, shrimp and pork between plates. Drizzle remaining sweet chili sauce over pork.Sprinkle peanuts and remaining green onions over top.
