Char Siu Pork Chow Mein
with Bok Choy
Sliced seasoned pork and glazed noodles cook in less time than it takes to wait for takeout to arrive -- and will all the same delicious flavour! If you like a little heat, feel free to add the hot sauce of your choice.
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
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
9 g
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
2 unit(s)
Green Onion
2 unit(s)
Shanghai Bok Choy
113 g
Mirepoix
1 tbsp
Sesame Oil
(Contains Sesame)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
- Separate bok choy into leaves. Rinse bok choy to wash away any hidden dirt.
- Thinly slice green onions.
- In a small bowl, combine hoisin sauce, sesame oil, soy sauce mirin blend and 2 tbsp (4 tbsp) water. Set aside.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and mirepoix.
- Cook for 5-6 min, stirring occasionally, until mirepoix is tender. Season with salt and pepper.
- Transfer to plate.
- Meanwhile, pat pork dry with paper towels. Season with salt, pepper and Moo Shu Spice Blend.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 4-6 min per side, until golden and cooked through.**
- Transfer pork to a clean cutting board. Cover loosely with foil, then let rest 5 min before slicing.
- Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water. Return noodles to the pot. Set aside.
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp.
- Add garlic puree. Cook for 30 sec, stirring often, until fragrant.
- Add sauce mixture and cooked mirepoix. Bring to simmer, stirring occasionally, until veggies are warmed through.
- To the pot with noodles, add veggie and sauce mixture. Toss to coat. Season with salt and pepper.
- Thinly slice pork.
- Divide noodle mixture between bowls.
- Top with pork and any pork resting juices.
- Sprinkle with green onions.