Pork Chop Yakisoba Noodles
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
170 g
Spaghettis
(Contient Blé)
113 g
Champignons
113 g
Carotte, en juliennes
56 g
Pois mange-tout
1 pièce(s)
Oignon vert
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Gluten, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Oeuf, Soya, Sésame)
2 cs
Sauce au chili doux
(Peut contenir Noix, Blé, Poisson, Sulfites, Soya, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
1 cs
Sauce Worcestershire
(Peut contenir Sésame, Blé, Sulfites, Moutarde, Soya, Gluten, Crustacés, Lait, Noix, Oeuf, Poisson)
9 g
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
9 g
Mélange d'épices Moo Shu
(Contient Soya, Sulfites, Blé Peut contenir Lait, Moutarde, Noix, Arachides, Sésame)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Divide noodles between bowls along with any remaining sauce from the pan.
- Sprinkle green onions over.