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Pork and Veggie Chow Mein

Pork and Veggie Chow Mein

with Toasted Sesame Seeds

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Bust out your chopsticks for this deliciously sweet, spicy, umami chow mein dish! Stir-fried peppers and cabbage get a fragrant boost from fresh ginger and toasty sesame oil, but it's the soy-sweet chili sauce that will really make your taste buds sing!

Tags:Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

200 g

Chow Mein Noodles


4 tbsp

Vegetarian Oyster Sauce


1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

2 unit

Green Onion

170 g

Coleslaw Cabbage Mix

160 g

Sweet Bell Pepper

1 tbsp

Sesame Oil


15 g


1 tbsp

Sesame Seeds


2 tbsp

Sweet Chili Sauce

Not included in your delivery

0.13 tsp


0.13 tsp


½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate85 g
Sugar23 g
Dietary Fiber5 g
Protein52 g
Cholesterol110 mg
Sodium2290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut green onions into 1-inch pieces. Core, then cut pepper into 1/4-inch slices. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Pat pork dry with paper towels, then cut into 1/4-inch strips widthwise. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While sesame seeds toast, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl.


Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Using a colander, drain noodles, then rinse under cold water, tossing to separate, until noodles are cool. Leave noodles in the colander to drain.


Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil, then pork and half the ginger. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1/2 tbsp oil and a quarter of the ginger per batch.) Pan-fry, stirring occasionally, until pork is cooked through, 4-5 min.** Transfer pork to a plate. Carefully discard any excess fat, then wipe the pan clean.


Heat the same pan over medium-high. When hot, add sesame oil, then peppers, green onions and remaining ginger. Cook, stirring often, until veggies soften slightly, 2-3 min. Add coleslaw cabbage mix. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 2-3 min.


Add sauce from the small bowl to the pan with veggies. Bring to a simmer, stirring often. Once simmering, add noodles and pork. Season with pepper, to taste. Cook, tossing often, until noodles are warmed through and coated in sauce, 2-3 min. Divide noodles between plates. Sprinkle sesame seeds over top.