Gochujang-Glazed Pork Chops
with Savoury Sesame Noodle Stir-Fry- Wheat
- Soy
- Sesame
- Sulphites
- Mustard
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Soy
- Wheat
Tender pork chops smothered in a sweet and spicy Korean-style glaze are the perfect pairing for oodles of noodles packed with nutty and savoury flavours!
Ingredients
340 g
Pork Chops, boneless
200 g
Chow Mein Noodles
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
1 tbsp
Cornstarch
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
2 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
- Remove from heat, then arrange on an unlined baking sheet.
- Roast pork in the middle of the oven until cooked through, 7-10 min.**
- When done, transfer pork to a clean cutting board to rest for 3-5 min.
- Meanwhile, core, then thinly slice pepper.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Reheat the same pan (from step 1) over medium-high.
- Meanwhile, add soy sauce, cornstarch, half the ginger-garlic puree, 3 1/2 tbsp (7 tbsp) oyster sauce and 1/2 cup (1 cup) cold water to a medium bowl, then whisk to combine.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers begin to soften, 1-2 min.
- Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2 min. Season with salt and pepper.
- Add prepared sauce to the pan. Cook, stirring often, until sauce thickens slightly, 1 min.
- Remove from heat, then sauce-veggie mixture and sesame seeds to the pot with noodles. Toss to combine.
- Add gochujang, remaining ginger-garlic puree and remaining oyster sauce to a small microwaveable bowl. Season with pepper, then stir to combine. Microwave until warm, about 30 sec. (TIP: If you don't have a microwave, heat your gochujang glaze in a small pan over medium heat for 1 min.)
- Thinly slice pork.
- Stir in any resting juices from pork into the noodles.
- Divide noodles between plates. Top with pork.
- Drizzle glaze over pork.
