Glazed Pork & Peanut Noodles with Bell Pepper & Green Beans
Make It Vegetarian

Glazed Pork & Peanut Noodles

with Bell Pepper & Green Beans

35 MIN
2 Servings
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Available Options

  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • Make it Vegetarian
    remove Pork. Add 2 Pasture-Raised Eggs & 2 ears of Corn View recipe
    • with Pork Chops

    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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    • Nutrition
      PER SERVING
    • Calories
      930 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Glazed Pork & Peanut Noodles with Bell Pepper & Green Beans
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ lb Lo Mein Noodles
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Hoisin Sauce
    • 2 Scallions
    • 1 Tbsp Sambal Oelek
    • 6 oz Green Beans
    • 1 Bell Pepper
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 2 tsps Honey

    Glazed Pork & Peanut Noodles

    Prepare the ingredients & make the glaze
    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. 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 pork

    Pat the pork dry with paper towels. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Cook the vegetables
    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, 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. Slice the rested pork crosswise. Serve the finished noodles topped with the sliced pork. Drizzle the pork with the glaze. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Cook the noodles & serve your dish
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