This tasty sesame pork chow mein checks all the boxes of the perfect takeout fake-out meal! Crisp snap peas, juicy sesame-crusted meatballs, and chewy chow mein noodles all tossed in a salty oyster hoisin sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Pork
200 g
Chow Mein Noodles
(Contains Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
113 g
Sugar Snap Peas
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Garlic Puree
160 g
Sweet Bell Pepper
56 g
Carrot, julienned
28 g
Peanuts, chopped
(Contains Peanuts)
7 g
Cilantro
1 tbsp
Sesame Oil
(Contains Sesame)
2 tsp
Sriracha
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add noodles to the boiling water. Cook until tender, 1-2 min. Drain and rinse noodles under warm water. Return noodles to the pot, off heat. Add 1/2 tbsp oil (dbl for 4 ppl), then toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up the noodles. Set aside.
Core, then cut pepper into 1/4-inch slices. Trim snap peas. Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then pork, peanuts and sesame seeds. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a large bowl and cover with foil to keep warm.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas, carrots and peppers. Cook, stirring often, until tender, 4-5 min.
Remove the pan from heat. Add hoisin sauce, garlic puree, vegetarian oyster sauce, half the sriracha and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1-2 min. Add veggie mixture to the pot with noodles, then toss to combine.
Divide noodles between bowls, then top with sesame and peanut pork. Sprinkle with cilantro. Drizzle remaining sriracha over top, if desired.