Nouilles au porc dans une sauce chili-ail

Épicé

Rapido

avec poivrons et céleri

7 min

Difficulté: 2/3

Asiatique

Les poivrons, le porc et la sauce façon sambal se combinent délicieusement bien dans ce plat de nouilles épicé! La sauce aux huîtres végétariennes ajoute à ce souper une touche d’Asie du Sud-Est, tandis que les échalotes frites ajoutent cette texture croquante que tout le monde adore. Ces nouilles feront fureur!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Grande poêle antiadhésive

Verre doseur

Passoire

Tags

Épicé

Rapido

Ingrédients

Porc haché

250 g

Nouilles chow mein

200 g

Poivron

1 unit(s)

Céleri

3 unit(s)

Oignons verts

2 unit(s)

Gousses d'ail

3 unit(s)

Gingembre

30 g

Sauce aux huîtres végétarienne

0.25 cup

Sauce aux piments et à l’ail

2 tbsp

Mélange d'épices pour sauce

2 tbsp

Échalotes frites

28 g

Huile

1.5 tbsp

Sucre

2 tsp

Poivre

0.125 tsp

Sel

0.125 tsp

Preparation

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, core, then cut pepper into 1/4-inch slices.
Thinly slice celery crosswise.
Thinly slice green onions.
Peel, then mince or grate garlic.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Reference ginger guide.)

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.
Add peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Meanwhile, reheat the same pan (from step 2) over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.
Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Sprinkle 2 tsp (4 tsp) sugar over top. Cook, stirring often, until pork is dark golden-brown, 2-3 min.

Add Gravy Spice Blend, garlic and ginger to the pan with pork. Cook, stirring often, until aromatics are fragrant and pork is coated, 1 min.
Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
Once simmering, cook, stirring often, until sauce thickens slightly, 1-3 min.
Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.

Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 1/4 cup (1/2 cup) noodle cooking water.
Drain noodles, then rinse under warm water. Return noodles to the same pot. Using a pair of scissors, cut up noodles in the pot.
Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
Cover to keep warm.

Add pork, veggies, sauce and reserved noodle cooking water to the pot with chow mein.
Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.
Sprinkle with crispy shallots and remaining green onions.
Drizzle remaining chili-garlic sauce over top.