Peanutty Yakisoba-Style Shrimp Noodles

Customer Fave

with Sweet Chili Pork and Stir-Fried Veggies

10 min

Difficulty: 2/3

Asian

Double the protein makes for double the fun in this yakisoba-inspired noodle dish. Sweet chili-roasted pork tenderloin and shrimp are the stars, but the saucy and buttery veggie-blasted noodles are giving main-character energy in tonight's dinner.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Peanuts

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Ingredients

Pork Tenderloin

340 g

Shrimp

285 g

Chow Mein Noodles

200 g

Green Cabbage, shredded

113 g

Carrot, julienned

56 g

Sweet Bell Pepper

1 unit(s)

Green Onion

2 unit(s)

Soy Sauce Mirin Blend

4 tbsp

Vegetarian Oyster Sauce

0.25 cup

Sweet Chili Sauce

4 tbsp

Peanuts, chopped

28 g

Moo Shu Spice Blend

1 tbsp

Salt

0.125 tsp

Sugar

0.25 tsp

Unsalted Butter

1 tbsp

Pepper

0.125 tsp

Oil

2.5 tbsp

Preparation

Heat a large non-stick pan over medium-high heat.
While pan heats, pat pork dry with paper towels, then, if whole, cut into 2 equal pieces (4 pieces for 4 ppl) on a separate cutting board. Season with half the Moo Shu Spice Blend, salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. (NOTE: It’s okay if pork doesn't cook all the way through in this step.)

While pork sears, line a baking sheet with parchment paper.
Meanwhile, thinly slice green onions.
Core, then cut pepper into 1/4-inch thick strips.
Transfer pork to prepared baking sheet. Spread half the sweet chili sauce over top.
Roast pork in the top of the oven until cooked through, 12-14 min.**
Discard any fat from the pan.

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
Drain noodles, then rinse under warm water.
Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

Reheat the same pan over medium-high.
While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with remaining Moo Shu Spice Blend.
When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec. Add shrimp.
Cook, stirring occasionally to pick up any browned bits in the pan, until shrimp just turn pink, 2-3 min.**
Transfer to a plate and cover to keep warm.
Carefully wipe the pan.

Once pork is cooked, transfer to a cutting board. Loosely cover with aluminum foil and let rest 4-5 min before slicing.
Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, peppers, carrots and cabbage. Season with salt and pepper.
Cook, stirring often, until veggies are tender-crisp, 3-4 min.
Add soy sauce mirin blend, oyster sauce and 1/4 tsp (1/2 tsp) sugar. Stir to coat.
Add chow mein noodles, shrimp and half the green onions. Season with salt and pepper, then stir to coat.