Speedy Peanut-Sesame Chow Mein-Style Noodles
with Beef and Pork Mix- Wheat
- Soy
- Sesame
- Mustard
- Peanuts
- Sulphites
- Milk
This recipe is short on time but not on flavour, thanks to a sauce made from sweet hoisin, umami-blasted vegetarian oyster sauce and creamy peanut butter. This speedy noodle dinner prioritizes your time and tastebuds!
Ingredients
250 g
Ground Beef and Pork Mix
200 g
Chow Mein Noodles
(Contains: Wheat)
170 g
Vegetable Mix
113 g
Shanghai Bok Choy
2 unit(s)
Garlic, cloves
4 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
1.5 tbsp
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Cut any large broccoli florets into bite-sized pieces.Peel, then mince or grate garlic.
Add peanut butter and 1/3 cup (2/3 cup) warm water to a medium bowl. Whisk until smooth.Add soy sauce, vegetarian oyster sauce and half the hoisin sauce. Whisk to combine.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter. Swirl the pan until melted, 30 sec.Add bok choy and vegetable mix. Season with salt and pepper. Cook, stirring often until tender-crisp, 3-4 min. Transfer to a plate.
Meanwhile, add chow mein noodles to the boiling water. Cook uncovered, until tender, 1-2 min.Drain noodles, then rinse under warm water.Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then toss gently to coat.Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
Return the same pan to medium-high.When hot, add beef and pork mix to the dry pan.Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Add garlic, remaining hoisin sauce and 2 tbsp (4 tbsp) water. Cook, stirring often until fragrant, 30 sec.Add veggies and sauce mixture. Stir to mix.
Add noodles to the pan with veggies. Stir to coat.Divide noodles between plates. Sprinkle sesame seeds over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the peanut butter sauce, though some found it too strong; several suggested adding heat or spice for more depth.
- Ease of prep: Quick and easy to make, though a few found juggling multiple steps simultaneously challenging.
- Suggestions: Consider adding crushed peanuts for crunch; reduce salt in the recipe as some found it too salty.
- Leftovers: Tastes even better the next day, though noodles may become soggy if stored with sauce.
- Portions: Generous servings that often provided leftovers; some felt the noodle-to-vegetable ratio was too high.
- Vegetables: Several noted issues with vegetable freshness or quantity; consider including more fresh vegetables.
