Char Siu Pork Chow Mein
with Bok Choy- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Sulfites
- Blé
- Peut contenir des traces d’allergènes
- Moutarde
- Sésame
- Soya
- Noix
- Arachides
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
4 cs
Sauce hoisin
(Contient: Moutarde, Sésame, Soya Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé)
1 cs
Purée d’ail
(Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé, Moutarde, Sésame, Soya, Noix)
9 g
Mélange d'épices Moo Shu
(Contient: Soya, Sulfites, Blé Peut contenir : Lait, Moutarde, Sésame, Noix, Arachides)
200 g
Nouilles chow mein
(Contient: Blé Peut contenir : Oeuf, Gluten)
2 pièce(s)
Oignon vert
2 pièce(s)
Bok choy de Shanghai
113 g
Mirepoix
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé, Moutarde, Soya)
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sulfites, Blé, Moutarde, Sésame)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
