Pork Teriyaki
with Egg Noodles, Asparagus, and Sesame
Never buy bottled teriyaki sauce again! The flavors of ginger, garlic, soy, and honey make for a much better (and healthier) alternative. Fresh egg noodles cook up quickly and give take-out noodles a serious run for their money.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Asparagus
2 ounce
Honey
2 thumb
Ginger
4 clove
Garlic
12 teaspoon
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
Sesame Seeds
24 ounce
Boneless Pork Chops
18 ounce
Egg Noodles
(Contains Wheat, Eggs)
Not included in your delivery
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Salt
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Pepper
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Bring large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Peel and mince the ginger. Trim and discard the bottom inch from the asparagus, then split the asparagus length-wise. Prepare a medium bowl of ice water.
Add the asparagus to the boiling water for 2-3 minutes, until tender, then remove with a slotted spoon and place in the ice water. Add the noodles to the boiling water and cook for 2-3 minutes, or until al dente. Drain.
In a small bowl, combine the soy sauce and honey.
Cook the pork: Thinly slice the pork into strips and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add the pork to the pan and cook for 1-2 minutes per side, until browned. Remove from the pan and set aside.
Heat another drizzle of oil in the same pan over medium heat. Add the ginger and garlic to the pan and cook, tossing for about 30 seconds, until fragrant. Add the noodles, teriyaki sauce, asparagus, and pork to the pan and toss for 2-3 minutes, until the pork is cooked through. Season with salt and pepper.
Finish and plate: Serve the pork teriyaki sprinkled with sesame seeds and enjoy!
