Glazed Pork & Sesame-Soy Noodles
with Bell Pepper & Snow Peas
with Boneless, Center-Cut Pork Chops
The star of this dish is the umami-rich blend of soy glaze, nutty tahini, 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.
Details
The star of this dish is the umami-rich blend of soy glaze, nutty tahini, 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.
Nutrition per serving
45g Of Protein
Ingredients
2 each
Boneless, Center-Cut Pork Chops
½ lb
Lo Mein Noodles
1 each
Bell Pepper
4 oz
Snow Peas
1 tbsp
Sesame Oil
2 tbsp
Hoisin Sauce
1 tbsp
Sambal Oelek
3 tbsp
Soy Glaze
2 tbsp
Tahini
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the glaze
Fill a medium pot (or large for 4 servings) 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(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. If desired, remove the tough strings from the snow peas. To make the sauce, in a bowl, whisk together the sesame oil, peanut butter spread, half the soy glaze, half the hoisin sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the sambal oelek, depending on how spicy you'd like the dish to be. To make the glaze, in a separate bowl, whisk together the remaining hoisin sauce, remaining soy glaze, and as much of the remaining sambal oelek as you’d like.
step 2
Cook the noodles
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. Return to the pot.
step 3
Cook the pork
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides if desired. In a medium nonstick pan (or large for 4 servings), 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. Slice the rested pork crosswise.
The USDA recommends a minimum safe cooking temperature of 145°F for pork.
step 4
Cook the vegetables & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and snow peas. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Transfer to the pot of cooked noodles. Add the sauce and stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the sliced pork. Drizzle the pork with the glaze. Enjoy!
Instructions
step 1
Prepare the ingredients & make the glaze
Fill a medium pot (or large for 4 servings) 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(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. If desired, remove the tough strings from the snow peas. To make the sauce, in a bowl, whisk together the sesame oil, peanut butter spread, half the soy glaze, half the hoisin sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the sambal oelek, depending on how spicy you'd like the dish to be. To make the glaze, in a separate bowl, whisk together the remaining hoisin sauce, remaining soy glaze, and as much of the remaining sambal oelek as you’d like.
step 2
Cook the noodles
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. Return to the pot.
step 3
Cook the pork
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides if desired. In a medium nonstick pan (or large for 4 servings), 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. Slice the rested pork crosswise.
The USDA recommends a minimum safe cooking temperature of 145°F for pork.
step 4
Cook the vegetables & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and snow peas. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Transfer to the pot of cooked noodles. Add the sauce and stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the sliced pork. Drizzle the pork with the glaze. Enjoy!
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