Nick’s Pick | Fast Pancetta & Miso Butter Noodles
with Wilted Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. This 10-minute ticket has one destination: deliciousville. A smart set of ingredients makes the most of savoury, umami flavours. That’s offset by a good dose of vegetables, courtesy of wilted Asian greens and popping green peas. Browned nuggets of pancetta linger with saltiness, while white miso paste, rice vinegar and sesame-based spices complete the spectrum for a sauce that lovingly coats fresh Shanghai noodles. A pat of butter ensures it all ends with a velvet finish.
We will send you:
- 85g Pancetta
- 340g Asian greens (yu choy or gai lan)
- 1 Scallion
- 30ml Rice vinegar
- 150g Green peas
- 225g Fresh Shanghai noodles
- 20g White miso paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
1 or 2 tbsp Butter
Salt
Total Fat
24 g
Saturated Fat
8 g
Sodium
2670 mg
Total Carb
89 g
Sugars
13 g
Protein
30 g
Fibre
8 g
Preparation
Boil the noodles
Bring a large pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Cook the yu choy
Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Thinly slice the scallion. To the pan of pancetta, add the yu choy. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add ⅔ of the scallion and cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Combine the noodles
To the pan of pancetta and yu choy, add the noodles, peas, miso, vinegar, spices and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until heated through and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the noodles between your bowls. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
