Sort ingredients
psuedonym
QR Code
Listen
Pdf
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.
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.