Lemongrass Pork Chops with Carb-Free Yakisoba
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Chef and owner of Fang restaurant in San Francisco Kathy Fang presents Japanese comfort food at its finest: lemongrass pork chops with carb-free yakisoba. For the uninitiated, yakisoba is a savory stir-fried noodle dish. This version starts with shirataki noodles, a naturally carb-free variety made from yams that cooks in about two minutes.
Ingredients
Pork Chops
6 tablespoons honey
¼ cup fish sauce
1 tablespoon tamari soy sauce
1 tablespoon minced ginger
1 teaspoon minced garlic
1 teaspoon lime juice
1 lemongrass stalk, pounded and minced
2 boneless pork chops
1 tablespoon avocado oil
1 tablespoon butter
Yakisoba
2 packs carb-free shirataki noodles, rinsed
3 cups thinly sliced cabbage
2 tablespoons tamari soy sauce
Juice of 1 lime
Freshly ground black pepper
Directions
1. MAKE THE PORK CHOPS: In a medium bowl, whisk together the honey, fish sauce, soy sauce, ginger, garlic, lime juice and lemongrass.
2. Add the pork chops to the bowl, cover and marinate for 8 hours (or overnight).
3. Allow the pork chops to come to room temperature for 30 minutes before cooking. Pat them dry.
4. Heat the avocado oil in a large skillet over high heat. Add the pork chops and the butter, and sear for 8 minutes, flipping once.
5. Pour a little of the marinade over the chops and let them cook for another 1 minute on each side. Transfer the porkchops to a cutting board and let them rest.
6. MAKE THE YAKISOBA: Pour ¼ cup of the remaining marinade into the skillet and cook for 1 minute. Add the noodles to the skillet and stir-fry for 2 minutes. Add the cabbage, soy sauce and lime juice. Stir-fry until the cabbage wilts; season with pepper.
7. Serve the pork chops over the yakisoba.
993 calories
21g fat
157g carbs
46g protein
32g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.