avec porc au chili doux et légumes sautés
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
Utensils
Filet de porc
340 g
Crevettes
285 g
Nouilles chow mein
200 g
Chou vert, émincé
113 g
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
- 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 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, cut up noodles in pot. 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 in 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 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
- Thinly slice pork
- Divide noodles, shrimp and pork between plates.
- Drizzle remaining sweet chili sauce over pork.
- Sprinkle peanuts and remaining green onions over top.
1060
kcal
Calories
36
g
Fat
8
g
Saturated Fat
108
g
Carbohydrate
36
g
Sugar
6
g
Dietary Fiber
77
g
Protein
295
mg
Cholesterol
3840
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
8
mg
Iron
avec porc au chili doux et légumes sautés
avec porc au chili doux, arachides et légumes sautés
avec porc au chili doux et légumes sautés
avec porc au chili doux et légumes sautés
avec porc au chili doux et légumes sautés