Nouilles aux crevettes à la sauce aux cacahuètes façon Yakisoba

Spécial sauté

avec porc au chili doux et légumes sautés

10 min

Difficulté: 2/3

Asiatique

Doublez votre portion de protéines dans cette recette inspirée du plat populaire japonais! Le filet de porc rôti au chili doux et les crevettes sont les vedettes, mais les nouilles saucées et beurrées aux légumes font de ce plat un repas que vous n'êtes pas prêt d'oublier.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Arachides

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Ingrédients

Filet de porc

340 g

Crevettes

285 g

Nouilles chow mein

200 g

Bok choy de Shanghai

2 unit(s)

Carotte, en juliennes

56 g

Poivron

1 unit(s)

Oignons verts

2 unit(s)

Mélange mirin-soja

4 tbsp

Sauce aux huîtres végétarienne

0.25 cup

Sauce au chili doux

4 tbsp

Arachides, hachées

28 g

Mélange d'épices Moo Shu

1 tbsp

Sel

0.125 tsp

Sucre

0.25 tsp

Beurre non salé

1 tbsp

Poivre

0.125 tsp

Huile

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 at 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.
Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
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, remove from oven and 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 bok choy. 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.