Peanutty Yakisoba-Style Shrimp Noodles
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Peanutty Yakisoba-Style Shrimp Noodles

Peanutty Yakisoba-Style Shrimp Noodles

with Sweet Chili Pork and Stir-Fried Veggies

Double the protein and double the fun with this yakisoba-inspired noodle dish! Sweet chili-roasted pork tenderloin slices and shrimp are the stars, but the saucy and buttery veggie-blasted noodles are giving nothing but main character energy in tonight's dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

285 g


(Contains Shrimp)

200 g

Chow Mein Noodles

(Contains Wheat)

113 g

Green Cabbage, shredded

56 g

Carrot, julienned

56 g

Snow Peas

2 piece

Green Onion

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

4 tbsp

Sweet Chili Sauce

28 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1030 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate106 g
Sugar32 g
Dietary Fiber6 g
Protein74 g
Cholesterol300 mg
Sodium3370 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.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Large Pot
Measuring Cups
Measuring Spoons
Aluminum Foil


Prep and sear pork

Before starting, add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While pan heats, pat pork dry with paper towels, then, if whole, cut into 2 equal pieces (4 pieces for 4 ppl) on a separate cutting board. Season with half the Moo Shu Spice Blend, salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. (NOTE: It’s okay if pork doesn't cook all the way through at this step.)

Roast pork and finish prep

While pork sears, line a baking sheet with parchment paper.Meanwhile, thinly slice green onions.Trim snow peas.Transfer pork to prepared baking sheet. Spread half the sweet chili sauce over top. Roast pork in the top of the oven until cooked through, 12-14 min.**Discard any fat from the pan.

Cook noodles

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.

Cook shrimp

Reheat the same pan over medium-high.While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Moo Shu Spice Blend.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec. Add shrimp. Cook, stirring occasionally to pick up any browned bits in the pan, until shrimp just turn pink, 2-3 min.**Transfer to a plate and cover to keep warm.Carefully wipe the pan.

Cook veggies

Once pork is cooked, remove from oven and transfer to cutting board. Loosely cover with aluminum foil and allow to rest for 4-5 min before slicing.While pork rests, reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, snow peas, carrots and cabbage. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 3-4 min.Add soy sauce mirin blend, oyster sauce, and 1/4 tsp (1/2 tsp) sugar. Stir to coat. Add chow mein noodles, shrimp and half the green onions. Season with salt and pepper, then stir to coat.

Finish and serve

Thinly slice porkDivide noodles, shrimp and pork between plates. Drizzle remaining sweet chili sauce over pork.Sprinkle peanuts and remaining green onions over top.

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