An easy and flavorful stir-fry of marinated pork, vegetables and noodles in peanut sauce.
Total Time35 minutesmins
Servings: 4
Author: Adapted from Hy-Vee Pork Stir-Fry
Ingredients
1poundboneless pork loin chops
10tbsp.Szechuan style peanut saucedivided
3tbsp.canola oildivided
1package16-oz. frozen stir fry vegetables
1c.frozen shelled edamame
1packages (14-oz.) Chinese-style lo mein noodles
1/2c.chopped green onionsplus additional for garnish
1/2c.chopped cilantroplus additional for garnish
1/3c.chopped Hy-Vee dry roasted peanutsplus additional for garnish
Crushed red pepper
Lime wedgesfor serving
Instructions
Trim fat from pork chops and cut into 1/4-in.-thick bite-size strips; place in a large resealable plastic bag. Add 4 Tbsp. peanut sauce; seal bag. Turn bag to evenly coat pork strips with sauce. Marinate in the refrigerate for 1 to 24 hours.
Heat 2 Tbsp. oil in a large deep skillet or wok. Add the pork strips. Cook and stir over medium-high heat for 2 to 3 minutes until pork reaches 145 degrees. Transfer to a large bowl; set aside.
Add the remaining 1 Tbsp. oil to skillet. Add frozen vegetables and edamame; cook and stir over medium-high heat for 2 to 4 minutes or until heated through. Transfer to bowl with the pork.
Cook lo mein noodles in boiling water according to pkg. directions. Drain; reserve 1/2 cup pasta water. Add noodles to bowl with pork and vegetables.
Heat remaining 6 Tbsp. peanut sauce in a skillet over medium-low heat. Add pork-vegetables-noodle mixture, reserved 1/2 cup pasta water, 1/2 cup green onions, 1/3 cup cilantro and 1/4 cup peanuts; toss to combine and coat. Garnish with additional green onions, cilantro, peanuts, crushed red pepper and a drizzle of peanut sauce if desired. Serve with lime wedges.