This tasty sesame pork chow mein checks all the boxes of the perfect take-out fake-out meal! Crisp snap peas, juicy sesame-crusted meatballs, and chewy chow mein noodles all tossed in a slick salty oyster hoisin sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chow Mein Noodles(ContainsWheat/Blé)
Vegetarian Oyster Sauce(ContainsSoy/Soja)
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Sugar Snap Peas
Sweet Bell Pepper
Salt and Pepper*
Before starting, 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. Wash and dry all produce.
Add noodles to the boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the pot, off heat and add 1/2 tbsp oil (dbl for 4 ppl). Toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up the noodles. Set aside.
Core, then cut pepper into 1/4-inch slices. Trim snap peas. Roughly chop cilantro.
Heat a large non-stick pan over medium-high. When hot, add sesame oil, then pork, peanuts and sesame seeds. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a large bowl. Cover with foil to keep warm.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas, carrots and peppers. Cook, stirring often, until tender, 4-5 min.
Remove pan from the heat. Add hoisin sauce, garlic puree, vegetarian oyster sauce and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1-2 min. Add veggie sauce mixture to the pot with noodles, then toss to coat.
Divide noodles between bowls, then top with the sesame and peanut pork. Sprinkle cilantro over top.