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Sesame-Peanut Pork Chow Mein
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Sesame-Peanut Pork Chow Mein

Sesame-Peanut Pork Chow Mein

with Snap Peas

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!

Tags:
Spicy
Quick
Allergens:
Wheat
Soy
Sesame
Mustard
Peanuts

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1030 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate104 g
Sugar30 g
Dietary Fiber8 g
Protein45 g
Cholesterol81 mg
Sodium2170 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.

Utensils

Large Bowl
Large Non-Stick Pan
Measuring Spoons
Large Pot
Colander
Measuring Cups

Instructions

Cook sesame-peanut pork
1

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.

Prep
2

Meanwhile, core, then cut pepper into 1/4-inch slices. Trim snap peas.

Start veggies
3

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.

Finish veggies
4

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.

Cook noodles
5

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.

Finish and serve
6

Divide noodles, veggies and any sauce from the pan between bowls. Top with sesame-peanut pork. Drizzle remaining sriracha over top, if desired.

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