HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Peanut Pork Chow Mein
Sesame-Peanut Pork Chow Mein

Sesame-Peanut Pork Chow Mein

with Snap Peas

Read more

This tasty sesame pork chow mein checks all the boxes for the ultimate takeout fake-out meal! Crisp snap peas, sesame-spiked pork and chewy chow mein noodles are 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.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

200 g

Chow Mein Noodles


4 tbsp

Vegetarian Oyster Sauce


¼ cup

Hoisin Sauce

(ContainsSoy, Sesame, Mustard)

160 g

Sweet Bell Pepper

113 g

Sugar Snap Peas

56 g

Carrot, julienned

1 tbsp

Garlic Puree

1 tbsp

Sesame Seeds


56 g

Peanuts, chopped


1 tbsp

Sesame Oil


2 tsp


Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate104 g
Sugar30 g
Dietary Fiber8 g
Protein45 g
Cholesterol81 mg
Sodium2170 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 Bowl
Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

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.