Contents of your meal kit:
pork loin chops
garlic-pepper paste
cherry tomatoes
snow peas
snake beans
scallion
thin noodles
orange soy glaze
sesame seeds
Cookware needed: stockpot, colander, medium or large mixing bowl, medium or large nonstick skillet
Finishing steps:
- Fill a large stockpot with water, cover and bring to a boil.
- Meanwhile, coat the pork chops with garlic-pepper paste, and set aside to marinate. Cut cherry tomatoes in half, and slice snow peas lengthwise into thin pieces. Cut snake beans in 3 to 4-inch pieces. Thinly slice scallion on the bias (diagonal).
- When water is boiling, add noodles and snake beans to the stockpot and give everything a good stir. Cook 2-3 minutes or until pasta is al dente. Transfer to a colander and drain immediately, rinsing with cold water. (You could place on a paper towel to absorb excess moisture.)
- When the excess water has drained from noodles and snake beans, place in a mixing bowl along with tomatoes and snow peas. Toss with HALF of the orange soy glaze.
- Heat a small amount of oil in a nonstick skillet over medium heat. When skillet is hot, cook pork chops for 2-3 minutes per side. Add the remaining orange soy glaze and sliced scallion to the skillet and turn off heat. Rest pork a minute or so – it will continue to cook. Turn pork to coat with glaze, then slice.
- Divide noodles between plates and top with sliced pork. Drizzle the reduced glaze from the pan over the top of the plate and sprinkle with sesame seeds. Enjoy!