You will need :

• 16 oz. pork chops
• 2 tbsp. fresh Thai basil, chopped
• 20 g fresh ginger root, chopped finely or 1 tsp. ginger paste
• 2 scallions, chopped – white separated from green
• 60 g garlic scapes
• 240 g (2 cups) Shanghai noodles
• 1/2 tbsp. ponzu sauce
• 1 tbsp. tamarind concentrate
• 1/2 cup water
• salt, to taste
• pepper, to taste
• extra-virgin olive oil, 2 drizzles

Preparation

1. Bring a medium pot of salted water to a boil.
2. Cut off and discard about 1 inch of the top and bottom ends of each garlic scape; cut into 3 long sections; slice each section into thin strips lengthwise.
3. In a bowl, combine the tamarind, ginger and ponzu sauce. Pat the pork chops dry with paper towel. Set the pork chops on a plate and rub the tamarind mixture evenly over the pork. Set aside in the fridge to marinate while you prep the next steps.
4. Add the noodles to the pot of boiling water. Cook 6-8 minutes, until noodles are just al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil and set aside in a warm spot.
5. In a large pan, heat a drizzle of oil over medium-high. Add the white bottoms of the scallions and the garlic scapes. Cook, stirring frequently, 2-3 minutes, until fragrant. Add the drained noodles, hoisin sauce, basil and water to the pan. Cook, stirring frequently, 2-4 minutes, or until the noodles and garlic scapes are thoroughly coated with the sauce and cooked through; season with salt and pepper to taste.
6. Heat your BBQ (or a large pan) over medium-high heat, making sure to oil it first. Grill the pork, 2-4 minutes per side, or until cooked to your desired degree of doneness. Thinly slice against the grain.
7. Divide the finished noodles between your plates and top with the sliced pork. Garnish with the green tops of the scallions. Bon appétit!

NUTRITIONAL INFO

Servings: 2
Calories: 680
Total fat: 30.5 g
Saturated Fat: 10 g
Cholesterol: 152 mg
Sodium: 1025 mg
Carbs: 40.5 g
Fiber: 3.5 g
Sugar: 7 g
Proteins: 58 g