Quick Ground Pork & Peanut Chow Mein Noodles
with Bok Choy & Wafu-Dressed Slaw
Cooking time
10 minutes
Servings
4
Calories
780 /serving
Let everyone in the peanut gallery—even your littlest peanuts—comment on this keeper of a recipe. The chopped nuts find their way into a slaw of shredded cabbage dressed with unctuous wafu sauce. And they’re the final enticing touch on an amazingly quick combo of ground pork and bok choy. String things along by entwining the works with fresh egg noodles and you’ll soon get the family slurping with delight.
We will send you:
- 510g Ground pork
- 150g Shredded green cabbage
- 450g Baby bok choy
- 100g Diced onions
- 60ml Wafu sauce
- 50g Chopped peanuts
- 450g Fresh egg noodles
- 120ml Teriyaki glaze
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
7 g
Sodium
1830 mg
Total Carb
82 g
Sugars
16 g
Protein
42 g
Fibre
3 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 2 to 4 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the pork
Meanwhile, in a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the pork* and onions; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Combine the noodles
Meanwhile, remove the root ends of the bok choy; cut into 1-inch pieces. To the pan of pork, add the bok choy. Cook, stirring frequently, 2 to 3 min., until wilted. Add the teriyaki glaze and noodles. Cook, stirring frequently, 1 to 2 min., until the noodles are coated. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Make the slaw
In a medium bowl, combine the cabbage, wafu sauce, ½ the peanuts, the remaining spices and S&P.
Plate your dish
Divide the noodles between your bowls. Garnish with the remaining peanuts. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
