Quick Pork Chop Chow Mein
with Cabbage & Edamame
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
Chow mein travelled with the Chinese diaspora, and now it’s hard to find a Chinatown menu that doesn’t include it. It’s even more satisfying to make at home, when starting with our snappy fresh noodles. They’re rounded out by nibbly veggies sautéed in sesame oil and sliced boneless chops.
We will send you:
- 2 Pork chops
- 120g Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 150g Shredded cabbage
- 18g Cornstarch
- 150g Edamame (or green peas)
- 15ml Toasted sesame oil
- 45ml Stir-fry sauce
- 45ml Ponzu lime sauce
- 225g Fresh noodles
Contains: Oysters • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
25 g
Saturated Fat
4 g
Sodium
1450 mg
Total Carb
89 g
Sugars
12 g
Protein
58 g
Fibre
7 g
Preparation
Cook the pork
- Bring a large, high-sided pan of salted water to a boil.
- Pat the pork dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Boil the noodles
- Meanwhile, add the noodles to the pan of boiling water; stir gently to separate.
- Boil, 2 to 4 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pan.
Sauté the vegetables
- In the same pan, heat the sesame oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cabbage and edamame.
- Sauté, 2 to 3 min., until beginning to soften.
Make the sauce & chow mein
- Meanwhile, in a small bowl, whisk the cornstarch and 5 tbsp water (double for 4 portions) until dissolved.
- Add the stir-fry sauce and ponzu; whisk well.
- To the pan, add the spinach, sauce and noodles.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
- If the sauce seems dry, gradually add 2 tbsp water until you achieve your desired consistency.
Plate your dish
- Divide the chow mein between your plates.
- Top with the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
