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Sesame-Peanut Pork Chow Mein with Snap Peas Recipe

Name: Sesame-Peanut Pork Chow Mein with Snap Peas
Total time: 20 min
Yield: 2
Ingredients: 250 g Ground Pork; 200 g Chow Mein Noodles; 4 tbsp Vegetarian Oyster Sauce; ¼ cup Hoisin Sauce; 160 g Sweet Bell Pepper; 113 g Sugar Snap Peas; 56 g Carrot, julienned; 1 tbsp Garlic Puree; 1 tbsp Sesame Seeds; ½ tbsp Oil*; 0.13 tsp Salt*; 56 g Peanuts, chopped; 1 tbsp Sesame Oil; 2 tsp Sriracha; 0.13 tsp Pepper*

HelloFresh

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!

Ingredients

250 g Ground Pork

200 g Chow Mein Noodles

4 tbsp Vegetarian Oyster Sauce

¼ cup Hoisin Sauce

160 g Sweet Bell Pepper

113 g Sugar Snap Peas

56 g Carrot, julienned

1 tbsp Garlic Puree

1 tbsp Sesame Seeds

½ tbsp Oil*

0.13 tsp Salt*

56 g Peanuts, chopped

1 tbsp Sesame Oil

2 tsp Sriracha

0.13 tsp Pepper*

Method

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.

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

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.

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.

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.

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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