Make It Vegetarian

Glazed Pork & Peanut Noodles

with Bell Pepper & Green Beans

35 MIN

2 Servings

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Make it Vegetarian

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. You'll top the noodles with tender pork chops and a sweet and spicy hoisin-sambal glaze.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Lo Mein Noodles
2 ears Of Corn
1 Tbsp Sesame Oil
2 Tbsps Hoisin Sauce
1 Tbsp Sambal Oelek
2 Scallions
6 oz Green Beans
2 Tbsps Smooth Peanut Butter Spread
1 Bell Pepper
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
3 Tbsps Roasted Peanuts
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

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. Remove any husks and silks from the corn; cut the kernels off the cobs. 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, 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 eggs

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper, green bean pieces, corn kernels, and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 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.

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 seasoned eggs and glaze. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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