Pork and Veggie Chow Mein
with Toasted Sesame Seeds
Practice your chopstick skills on this delicious sweet, spicy, salty chow mein dish in time for lunar new year!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
200 g
Chow Mein Noodles
(Contains: Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy)
2 unit
Green Onion
170 g
Coleslaw Cabbage Mix
160 g
Sweet Bell Pepper
1 tbsp
Sesame Oil
(Contains: Sesame)
15 g
Ginger
1 tbsp
Sesame Seeds
(Contains: Sesame)
2 tbsp
Sweet Chili Sauce
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Ā½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, cut green onions into 1-inch pieces. Core, then cut pepper into 1/4-inch slices. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Pat pork dry with paper towels, then cut into 1/4-inch strips widthwise. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While sesame seeds toast, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl.
Add chow mein 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. Leave noodles in the colander to drain.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil, then pork and half the ginger. (NOTE: Don't overcrowd the pan! Cook pork in 2 batches for 4 ppl, using 1/2 tbsp oil and a third of the ginger per batch.) Pan-fry, stirring occasionally, until cooked through, 4-5 min.** Carefully drain and discard any excess fat. Transfer pork to a plate. Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add sesame oil, then peppers, green onions and remaining ginger. Cook, stirring often, until veggies soften slightly, 2-3 min. Add coleslaw cabbage mix. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
Add sauce from the small bowl to the pan with veggies. Cook, stirring often, and bring to a simmer. Once simmering, add noodles and pork. Season with pepper, to taste. Cook, tossing often, until noodles are warmed through and coated in sauce, 2-3 min. Divide noodles between plates. Sprinkle sesame seeds over top.
