Sweet & Spicy 2x Pork Chop & Lo Mein

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.