Peanutty Yakisoba-Style Shrimp Noodles
with Sweet Chili Pork and Stir-Fried Veggies
Double the protein makes for double the fun in this yakisoba-inspired noodle dish. Sweet chili-roasted pork tenderloin and shrimp are the stars, but the saucy and buttery veggie-blasted noodles are major players in tonight's dinner!
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)
2 unit(s)
Shanghai Bok Choy
56 g
Carrot, julienned
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- Core, then cut pepper into 1/4-inch-thick strips.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- 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 a cutting board. Loosely cover with aluminum foil and let rest 4-5 min before slicing.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, peppers, carrots and bok choy. 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 pork
- Divide noodles, shrimp and pork between plates.
- Drizzle remaining sweet chili sauce over pork.
- Sprinkle peanuts and remaining green onions over top.
