PORK & NOODLES WITH GARLIC SCAPES & LIME CUCUMBER SALAD

Serves 2

(via makegoodfood.ca)

300g pork chops

1 (generous) Tbsp ginger

4 Lebanese cucumbers

2 scallions

1 lime

3-4 garlic scapes

1 handful Thai basil

1 Tbsp sesame oil

6 Tbsp Hoisin

1 Tbsp Ponzu sauce

1 Tbsp Tamarind concentrate

225g Shanghai or udon noodles

Bring a pot of salted water to a boil.

Cut the cucumbers in half lengthwise; using the side of your knife, gently smash down the cucumber halves until slightly flattened. Cut the cucumber into large chunks. Zest & juice the lime.

Peel & mince the ginger. Cut off and discard the root end of the scallions; thinly slice into rounds, keeping the whites and greens separate. Pick the basil leaves off the stems. Cut off & discard about 1 inch of the top and bottom ends of each garlic scape. Cut each scape into 3 large sections; slice each section into thin strips lengthwise (roughly in half is fine if they’re too curled up to work with).

In a bowl, combine the tamarind, ginger, and ½ the ponzu sauce. Pat the pork chops dry with a paper towel, then set in a bowl with the tamarind marinade. Cover evenly, then set aside in the fridge to marinate.

Add noodles to boiling water, and cook 6-8 minutes until al dente. Drain, drizzle with oil, and set aside in a warm spot.

In a large bowl, combine the lime juice, lime zest, sesame oil, and remaining ponzu sauce. Add cucumber and ½ of the basil leaves (chop roughly); toss to coat. Set aside to marinate.

Heat a drizzle of oil on med-high. Add the white parts of the scallions and the scapes. Cook, stirring frequently, for 2-3 minutes, until fragrant. Add ½ cup water, drained noodles, hoisin sauce, and remaining basil (chop roughly). Cook, stirring frequently, 2-4 minutes, or until thoroughly coated. Season with S&P to taste.

Heat a skillet on med-high, then grill pork for 2-4 minutes. Thinly slice against the grain. Serve next to noodles, with green scallions scattered on top, and cucumber salad on the side.