Sesame-Peanut Pork Chow Mein
with Snap Peas- Wheat
- Soy
- Sesame
- Mustard
- Peanuts
This tasty sesame pork chow mein checks all the boxes for the ultimate takeout fake-out meal! Crisp snap peas, sesame-spiked pork and chewy chow mein noodles are all tossed in a savoury oyster-hoisin sauce!
Ingredients
250 g
Ground Pork
200 g
Chow Mein Noodles
(Contains: Wheat)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
¼ cup
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
160 g
Sweet Bell Pepper
113 g
Sugar Snap Peas
56 g
Carrot, julienned
1 tbsp
Garlic Puree
1 tbsp
Sesame Seeds
(Contains: Sesame)
56 g
Peanuts, chopped
(Contains: Peanuts)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tsp
Sriracha
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add half the 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, to taste. Transfer pork to a large bowl, then cover to keep warm.
Meanwhile, core, then cut pepper into 1/4-inch slices. Trim snap peas.
Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas, carrots and peppers. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min.
Add hoisin sauce, garlic puree, vegetarian oyster sauce, half the sriracha and 2 tbsp water (dbl for 4 ppl) to the pan with veggies. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat, then season with salt and pepper, to taste.
Meanwhile, add noodles to the boiling water. Cook, stirring occasionally, until tender, 1-2 min. Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add remaining sesame oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
Divide noodles, veggies and any sauce from the pan between bowls. Top with sesame-peanut pork. Drizzle remaining sriracha over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sesame-peanut sauce delivers bold, satisfying flavour, though some reviewers found it on the sweeter side and added extra sriracha for balance.
- Ease of prep: This comes together quickly and is straightforward to prepare, making it a reliable choice on busy weeknights.
- Suggestions: Toss the pork directly into the sauce with the noodles and vegetables rather than plating separately, as this distributes flavour more evenly throughout the dish. Some reviewers also suggest reducing the peanut quantity slightly if you prefer the other flavours to come through more clearly.
- Leftovers: This dish reheats well and makes a satisfying lunch the next day, with flavours that develop nicely overnight.
- Portions: The recipe is quite generous and can comfortably stretch to three servings; consider halving the noodle portion if you prefer a lighter meal.
