Stir-Fried Pork & Udon Noodles
with Crispy Greens & Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Create a Chinese restaurant experience at home tonight with this quick-made masterpiece. A citrusy ponzu mixes with sweetened soy sauce and fresh ginger to bring the wilted Asian greens and sautéed zucchini to life, while pork chops and glossy, thick udon noodles make this feast hearty and rich. Twirl it all together and top with chopped scallions for flair.
We will send you:
- 300g Pork chops
- 20g Ginger
- 2 Scallions
- 1 Zucchini
- 225g Yu choy (or gai lan)
- 45ml Ponzu lime sauce
- 225g Fresh Udon noodles
- 45ml Sweet soy sauce
- 8.5g Rising Sun spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Eggs, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper
Total Fat
18 g
Saturated Fat
4 g
Sodium
1150 mg
Total Carb
81 g
Sugars
8 g
Protein
50 g
Fibre
5 g
Preparation
Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain. Reserve the pan.
Mise en place
While the pork cooks, bring a medium pot of salted water to a boil. Julienne the zucchini. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until just al dente (still slightly firm to the bite). Drain the noodles, toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Cook the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the ginger and the white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini and cook, stirring occasionally, 2 to 4 minutes, until beginning to brown and soften. Add the yu choy and cook, stirring frequently, 2 to 3 minutes, until wilted; season with the remaining spice blend and S&P to taste.
Finish & serve
To the pan of vegetables, add the sweet soy sauce, ponzu and cooked noodles. Cook, stirring frequently, 2 to 3 minutes, until the noodles are coated with the sauce. Season with S&P to taste. Divide the finished noodles and vegetables between your bowls. Top with the pork and garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
