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Glazed Pork & Peanut Noodles
with Bell Pepper & Green Beans
30 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
The star of this dish is the umami-rich blend of soy sauce, creamy peanut butter spread, and sesame oil that we’re tossing together with tender lo mein and verdant veggies.
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NutritionPER SERVING
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Calories850 Cals (est.)
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fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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1 Tbsp Sesame Oil
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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2 Scallions
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2 Tbsps Hoisin Sauce
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1 Tbsp Sambal Oelek
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6 oz Green Beans
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1½ Tbsps Smooth Peanut Butter Spread
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1 Tbsp Soy Sauce
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1 Tbsp Rice Vinegar
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3 Tbsps Roasted Peanuts
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2 tsps Honey
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. To make the sauce, in a large bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 2 tablespoons of water. To make the glaze, in a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the vegetables
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper, green bean pieces, and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Transfer to the bowl of sauce. Stir to coat. Wipe out the pan.
4
Cook the noodles & serve your dish
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Stir until thoroughly coated and combined; taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed chicken and remaining glaze. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. To make the sauce, in a large bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 2 tablespoons of water. To make the glaze, in a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the vegetables
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper, green bean pieces, and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Transfer to the bowl of sauce. Stir to coat. Wipe out the pan.
4
Cook the noodles & serve your dish
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Stir until thoroughly coated and combined; taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed chicken and remaining glaze. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs