Kick the takeout box to the curb! This chopstick-worthy chow mein bowl gets its umami edge with a punchy sweet chilli sauce, crispy pork and tender bok choy!
Chow Mein Noodles(ContainsWheat/Blé)
Sweet Chili Sauce(ContainsSulphites/Sulfite)
Hoisin-Soy Sauce Blend(ContainsWheat/Blé, Sulphites/Sulfite, Mustard/Moutarde, Sesame/Sésame, Soy/Soja)
Shanghai Bok Choy
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, roughly chop bok choy. Thinly slice the green onion. Peel, then mince the garlic. Pat the ham steaks dry with paper towel. Cut ham into 1/4-inch cubes.
Add noodles to the boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Using a pair of scissors, make a few cuts in the pot to cut up the noodles. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the bok choy, garlic and carrots. Cook, stirring often, until tender, 2-3 min. Transfer cooked veggies to large bowl and set aside.
Re-heat the same large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then ham. Cook, stirring occasionally, until golden-brown all over, 6-7 min.88 Sprinkle over the sesame seeds. Cook, stirring often, until toasted, 1-2 min.
Remove the pan from the heat. Add veggies, chili sauce, hoisin and 2 tbsp water (dbl for 4ppl) to ham. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add ham and veggie sauce mixture to the large pot with noodles and toss to coat.
Divide the ham chow mein between bowls. Sprinkle over the green onions.