Yakisoba-Style Noodles and Pork
with Veggies and Sweet-Savoury Sauce
Slurp your way to dinnertime heaven with this recipe. Inspired by beloved Japanese noodles known as "Yakisoba", we're pairing them with saucy veggies and juicy roasted pork chops for your new dinnertime fave.
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 Chops, boneless
170 g
Spaghetti
(Contains Wheat)
113 g
Mushrooms
113 g
Carrot, julienned
56 g
Snow Peas
1 unit(s)
Green Onion
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Worcestershire Sauce
(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
9 g
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile trim, snow peas.
- Thinly slice mushrooms and green onions.
- To a shallow dish, add cornstarch and Moo Shu Spice Blend. Stir to combine. (TIP: Break up any clumps in the spice blend for an even seasoning! This is your pork seasoning.)
- Heat a large non-stick pan over medium.
- While the pan heats, pat pork dry with paper towels. Season with salt and pepper.
- Working with one piece of pork at a time, firmly press both sides into pork seasoning to coat completely.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden.
- Transfer to an unlined baking sheet. Rinse out the pan. Roast pork in the middle of the oven for 8-12 min, until cooked through.**
- While pork cooks, add spaghetti to the boiling water. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti, then return to the pot, off heat.
- Meanwhile, to a medium bowl, add vegetarian oyster sauce, sweet chili sauce, Worcestershire sauce, and 1/4 tsp (1/2 tsp) sugar. Stir to combine. (NOTE: This is your noodle sauce.)
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook for 3-4 min, stirring often, until tender and golden.
- Add snow peas and carrots. Season with salt and pepper. Cook for 1-3 min, stirring often, until tender-crisp.
- Once pork is cooked, transfer to a clean cutting board. Rest for 2-3 min.
- To the pan with veggies, add spaghetti, reserved pasta water and all but 1 tbsp (2 tbsp) of noodle sauce mixture.
- Season with salt and pepper. Cook for 2-3 min, stirring often, until noodles are coated and sauce thickens slightly.
- Thinly slice pork.
- Divide noodles between plates
- Top noodles with pork.
- Drizzle reserved noodle sauce over top.
- Sprinkle green onions over top.