Spicy Hoisin Pork Tenderloin
with Shrimp and Singapore Noodles
These sweet and spicy noodles make for a stunning stir-fried supper! The best part is DIY char siu pork, with flavourful and tender pork and a sweet-sticky glaze.
Ingredients: Pork tenderloin • Shrimp • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Yellow onion • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Szechuan sauce (water, tomato paste, chili peppers, salt, roasted garlic, sugars (maltodextrin, sugar), soy sauce (water, wheat, soybeans, salt, alcohol, vinegar, lactic acid), vegetable oil, rice vinegar, sesame oil, modified corn starch, spices, natural flavour (soy), disodium inosinate and guanylate, xanthan gum, acetic acid, citric acid) (sesame, soy, wheat) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Green onion • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
285 g
Shrimp
(Contains: Shrimp)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Wheat)
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 tbsp
Szechuan Sauce
(Contains: Sesame, Soy, Wheat May contain traces of: Crustaceans, Gluten, Sesame, Sulphites, Tree nuts, Wheat, Egg, Milk, Mustard, Soy, Fish)
1 unit(s)
Sweet Bell Pepper
113 g
Onion, sliced
113 g
Carrot, julienned
2 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
1 tbsp
Indian Spice Mix
(May contain traces of: Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, line a baking sheet with parchment paper.
- Combine Szechuan sauce and 1 tbsp (2 tbsp) hoisin sauce in a small bowl.
- Pat pork dry with paper towels. If applicable, cut so you have 2 (4) equal pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
- Transfer pork to the prepared baking sheet.
- Spread Szechuan sauce mixture over tops of pork.
- Roast in the middle of the oven until cooked through, 14-18 min.**
- Transfer pork to a clean cutting board. Cover loosely with foil. Set aside to rest, 5 min.
- Meanwhile, on a separate cutting board, core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions.
- Combine soy sauce mirin blend, Indian Spice Mix, remaining hoisin sauce and 1/4 cup (1/3 cup) water in a medium bowl.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over emdium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrots, peppers and sliced onions. Season with salt and pepper.
- Cook, stirring often, until tender, 3-5 min. Transfer veggies to a plate.
- Add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring often, until shrimp just turn pink, 2-3 min.
- Remove from heat, then transfer shrimp to the same plate as veggies. Cover to keep warm.
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Add sauce mixture to the same pot. Bring to a gentle boil over medium. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add shrimp, veggies and noodles to the pot with sauce. Toss to combine.
- Thinly slice pork.
- Stir any pork resting juices into the pot with noodles.
- Divide noodles, veggies, shrimp and any remaining sauce in the pot between plates.
- Top with pork.
- Sprinkle green onions over top.
- Drizzle as much sweet chili sauce over top as desired.