Sweet & Spicy Chicken Lo Mein
with Cabbage & Scallions
- Wheat
- Sesame
- Soy
- Peanuts
- Milk
Big bowls of saucy noodles are always a hit on our table. You'll toss tender lo mein noodles with thinly sliced pork chops, cabbage, and peanuts in a soy-chili sauce boosted with extra heat from Sriracha and garnished with scallion greens and peanuts. Best of all, this delicious dish only takes a quick 20 minutes to make!
Ingredients
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
12 ounce
Chicken Cutlets
2 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of water to a boil. Wash and dry produce.
Trim scallions. Thinly slice greens; cut whites into ½-inch batons. Gently crush peanuts in their bag.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
Drain and set aside.
Pat pork* dry with paper towels; thinly slice crosswise into strips. Season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork in an even layer; cook, stirring occasionally, until browned and cooked through, 3-5 minutes.
Turn off heat. Transfer pork to a plate; wipe out pan.
Swap in chicken* for pork. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Heat another drizzle of oil in pan used for pork over medium-high heat. Add scallion whites, coleslaw mix, garlic powder, salt, and pepper. Cook, stirring occasionally, until veggies begin to soften, 1-2 minutes.
Return pork to pan with veggies.
Add sweet soy glaze, chili sauce, ⅓ cup water (⅔ cup for 4 servings), and as much Sriracha as you like; stir to combine.
Add drained noodles and half the peanuts to pan; remove from heat. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
Divide lo mein between shallow bowls. Sprinkle with scallion greens and remaining peanuts. Serve.
