Yakisoba-Inspired Pork Chops
with Carrots, Cabbage and Mushrooms
Ingredients: Pork chop • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Carrots • Mushrooms • Green cabbage • 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) • Ginger • Honey • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Cornstarch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Carrot
113 g
Mushrooms
113 g
Green Cabbage, shredded
2 unit(s)
Green Onion
30 g
Ginger
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
1 tbsp
Worcestershire Sauce
(May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, Soy, Tree nuts)
2 unit(s)
Honey
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, Soy, Tree nuts)
4.5 g
Cornstarch
(May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Sulphites, Egg, Mustard, Soy, Tree nuts, Triticale, Peanuts)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, thinly slice mushrooms.
- Peel, then halve carrot, lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onion.
- Peel, then mince or grate ginger.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Meanwhile, in a small bowl, add soy sauce mirin blend, Worcestershire sauce and half the honey. Whisk to combine.
- Heat a large non-stick pan over medium. While pan heats, pat pork dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 4-6 min per side, until golden and cooked through.**
- Rest pork, covered, for 5 min.
- Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, mushrooms and onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add carrots, cabbage and 1 tbsp (2 tbsp) ginger. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
- To the small bowl with sauce, add half the cornstarch (use all for 4 servings) and reserved water. Whisk to combine.
- Add sauce to veggies. Bring to a simmer over medium-high. Simmer for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Meanwhile, to the same small bowl, add chili-garlic sauce and remaining honey. Stir to combine.
- To pot with noodles, add veggies, sauce, resting pork juices and half the green onions. Toss to coat.
- Divide noodle mixture between plates.
- Top with pork.
- Spoon honey chili-garlic sauce over top pork.
- Sprinkle with remaining green onions.
