Sesame and Peanut Pork Chow Mein

Sesame and Peanut Pork Chow Mein

with Snap Peas

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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.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

200 g

Chow Mein Noodles


4 tbsp

Vegetarian Oyster Sauce


68 g

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

113 g

Sugar Snap Peas

1 tbsp

Sesame Seeds


1 tbsp

Garlic Puree

160 g

Sweet Bell Pepper

56 g

Carrot, julienned

28 g

Peanuts, chopped


7 g


1 tbsp

Sesame Oil


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate96 g
Sugar27 g
Dietary Fiber6 g
Protein42 g
Cholesterol80 mg
Sodium2260 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.