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 savoury oyster hoisin sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chow Mein Noodles(ContainsWheat/Blé)
Vegetarian Oyster Sauce(ContainsSoy/Soja)
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Sweet Bell Pepper
Sugar Snap Peas
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. Heat a large non-stick pan over medium-high heat. When hot, add half the 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, to taste. Transfer pork to a large bowl, then cover to keep warm.
Meanwhile, core, then cut pepper into 1/4-inch slices. Trim snap peas.
Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas, carrots and peppers. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min.
Add hoisin sauce, garlic puree, vegetarian oyster sauce, half the sriracha and 2 tbsp water (dbl for 4 ppl) to the pan with veggies. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat, then season with salt and pepper, to taste.
Meanwhile, add noodles to the boiling water. Cook, stirring occasionally, until tender, 1-2 min. Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add remaining sesame oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
Divide noodles, veggies and any sauce from the pan between bowls. Top with sesame-peanut pork. Drizzle remaining sriracha over top, if desired.