Yakisoba-Inspired Pork Chops
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Yakisoba-Inspired Pork Chops

with Carrots, Cabbage and Mushrooms

Linguine steps in for soba noodles in this easy noodle stir-fry. A combination of sweet, salty, spicy and tangy, this flavourful dish tastes just like takeout!

Tags:
Optional Spice
•Chef's Choice
Allergens:
Wheat
•Soy

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.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

170 g

Linguine

(Contains Wheat)

1 unit(s)

Carrot

113 g

Mushrooms

113 g

Green Cabbage, shredded

1 unit(s)

Yellow Onion

2 unit(s)

Green Onion

30 g

Ginger

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

1 tbsp

Worcestershire Sauce

(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

2 unit(s)

Honey

1 tbsp

Chili-Garlic Sauce

(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate99 g
Sugar30 g
Dietary Fiber9 g
Protein54 g
Cholesterol105 mg
Sodium1280 mg
Trans Fat0 g
Potassium1550 mg
Calcium125 mg
Iron5 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 Pot
•Colander
•Small Bowl
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

1
  • 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.
  • Peel, then thinly slice onion.
  • Thinly slice green onion.
  • Peel, then mince or grate ginger.
2
  • 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, combine soy sauce mirin blend, Worcestershire sauce, honey and chili-garlic sauce.
3
  • 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. 
4
  • Reheat the same pan over medium-high. Add mushrooms and onions. Cook for 3-4 min, stirring occasionally, until softened. 
  • Add carrots, cabbage and 1 tbsp (2 tbsp) ginger. Cook for 1 min, stirring often, until fragrant.
  • Add sauce and 1/4 cup (1/2 cup) water. Bring to a simmer over medium-high. Simmer for 5-6 min, stirring occasionally, until carrots veggies are tender-crisp.
  • Meanwhile, thinly slice pork.
5
  • To pot with noodles, add veggies, sauce, reserved pasta water and half the green onions. Toss to coat.
  • Divide noodle mixture between plates. [tester, pls confirm pasta water amount.]
  • Top with pork.
  • Sprinkle with remaining green onions.
6