Pork and Veggie Chow Mein-Style Noodles
with Veggie Medley- Wheat
- Soy
- Sulphites
Bust out your chopsticks for this deliciously sweet, spicy and umami chow mein dish! Stir-fried peppers and cabbage get a fragrant boost from a Moo Shu Spices Blend ginger and fresh green onions, but it's the soy-sweet chili sauce that will really make your taste buds sing!
340 g
Pork Chops, boneless
200 g
Chow Mein Noodles
()
4 tbsp
Vegetarian Oyster Sauce
()
2 tbsp
Soy Sauce
()
170 g
Coleslaw Cabbage Mix
160 g
Sweet Bell Pepper
1 unit
Green Onion
1 tbsp
Moo Shu Spice Blend
()
2 tbsp
Sweet Chili Sauce
0.06 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
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, thinly slice green onion.Core, then cut pepper into 1/4-inch slices. Pat pork dry with paper towels, then cut into 1/4-inch strips. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil, then pork and half the Moo-Shu Spice Blend. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1/2 tbsp oil and a quarter of Moo-Shu Spice Blend per batch.) Pan-fry, stirring occasionally, until pork is cooked through, 4-5 min.** Transfer pork to a plate.
Add 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. Using a pair of scissors, make a few cuts in the colander to cut up noodles. Set aside to drain. While noodles cook, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/3 cup water (1/2 cup for 4 ppl) in a medium bowl.
Heat the same pan(from step 2) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until softened slightly, 1-2 min. Add coleslaw cabbage mix and remaining Moo Shu Spice Blend. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
Add stir-fry sauce to the pan, then bring to a simmer.Add noodles and pork. Cook, tossing often, until noodles are warmed through and coated in sauce, 2-3 min. Season with pepper, to taste.
Divide noodles between plates. Sprinkle green onions over top.
- Flavor: Many found it too salty; consider using less soy sauce or a low-sodium version for a more balanced taste.
- Ease of prep: Quick and simple to make, with generous portions that often provide leftovers for lunch the next day.
- Suggestions: Try using ground pork or chicken instead of pork strips for better texture; add more vegetables for extra crunch.
- Portions: Ample servings; some found there were too many noodles compared to other ingredients.
- Texture: Consider adding the coleslaw mix later in cooking to maintain crispness; some found the pork tough.
