Chef Matt McPherson delivers a date night recipe that’s perfect for two. Spring ingredients like peas and fava beans bring a burst of seasonality and some vibrant green to the plate, while the XO Thai basil sauce packs a flavor punch thanks to pork and dried mussels. The Asian dish is ready in just 45 minutes, so take to the kitchen for a fun night in of cooking together.
- 4 ounces spicy dried pork, diced (chorizo will work fine)
- Greens of a bunch of garlic greens, washed well and chopped fine
- 2 ounces dried mussels, soaked for 2 hours and chopped
- 1 teaspoon sherry vinegar
- 1 cup pork stock
- Chili oil to finish (store bought)
- 1 tablespoon cilantro, washed and chopped fine
- 1/2 cup chopped Thai basil, stems removed, washed and chopped fine
- Canola oil
- 1 bunch green garlic, washed well and separated green from whites
- 2 shallots sliced into rings
- 2 teaspoons yellow miso
- 1/2 cup chopped clams with juice
- 1/2 cup fresh peas, shelled
- 1/2 cup fresh fava beans, shelled
- 2 packs Udon noodles, frozen and pre-cooked, thawed
- Thai basil leaves and chopped scallions to finish
- In medium saucepan, put in dried pork (or chorizo) and sauté lightly.
- Add green garlic and dried mussels, let them sweat in the pan on low heat for 10-15 minutes.
- Deglaze with sherry vinegar and add pork stock. Simmer in pan for 10 minutes on low heat.
- Season with salt and chili oil. Let cool slightly then blend in food processor and add cilantro and Thai basil. Continue to blend for 3 minutes. Keep warm.
- In a medium sauté pan, add small amount of canola or clear oil. Add green garlic whites and shallots and sauté on low heat for 10 minutes until they turn light brown in coloring.
- Add miso and mix in and add clam juice. Whisk everything till incorporated.
- Bring to simmer and add peas, favas and chopped clams.
- Simmer for 5 minutes or till peas are tender.
- Toss in noodles and heat till noodles are warmed through about 3-4 minutes.
- Once noodles are warmed through put onto plate and top with the XO sauce, chopped scallions and thai basil leaves.