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Easy prep
20 minutes

Sticky Hoisin-Soy Pork Chops over Chow Mein Noodles

with Warm Sesame Dressed Cucumbers

Cooking time

20 minutes

Servings

2/4

Calories

950 /serving

When it gets dark early, it’s time for a darkly delicious suppertime. This Chinese-inspired meal is streamlined for savoury success. You’ll boil the chow mein noodles with the Asian greens to save a step, and pan-sear the pork chops to tender in peppery, gingery spicing. Then give it all a go with an umami-heavy glaze made from hoisin sauce, soy and garlic. Set that off with the moist crunch of marinated cucumbers—quick-pickled in rice vinegar with sliced red onions—to make this one to remember.

We will send you:

  • 300g Pork chops
  • 15ml Minced garlic
  • 2 Cucumbers
  • 200g Sliced bok choy
  • 25g Sliced red onions
  • 15ml Toasted sesame oil
  • 3g Black & white sesame seeds
  • 30ml Rice vinegar
  • 45ml Soy sauce (low sodium)
  • 30ml Hoisin sauce
  • 225g Chow mein noodles
  • 12g Cantonese Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Medium pan
Strainer
Oil
Salt & pepper
Total Fat
45 g
Saturated Fat
8 g
Sodium
2590 mg
Total Carbs
86 g
Sugars
16 g
Protein
51 g
Fibres
3 g
Preparation
a picture
Make the sesame cucumbers
Bring a medium pot of salted water to a boil. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle and transfer to a medium bowl. In a medium pan, heat a drizzle of oil on medium. Add the sesame seeds and toast, stirring frequently, 1 to 2 minutes, until fragrant and lightly browned. Add the onions, ⅔ of the rice vinegar and 4 tbsp oil (double for 4 portions). Stir to combine and transfer to the bowl with the cucumbers; season with ⅓ of the spice blend and set aside. Wipe out and reserve the pan.
a picture
Cook the pork chops
In the same pan, heat the toasted sesame oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Boil the noodles & bok choy
While the pork chops cook, add the noodles and bok choy to the pot of boiling water; stir gently to separate. Boil, 2 to 3 minutes, until al dente (still slightly firm to the bite). Drain the noodles and bok choy thoroughly. Return to the pot and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
a picture
Make the sauce
Heat the reserved pan of fond on medium-high; add the garlic, hoisin, soy sauce, remaining rice vinegar and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until reduced slightly; season with pepper to taste.
a picture
Finish & serve
To the pot of noodles, add ½ the sauce and toss to combine. Divide the finished noodles and bok choy between your plates. Top with the pork (slice beforehand if desired). Spoon as much remaining sauce over the pork as you’d like. Garnish with the sesame cucumbers. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.