Hot And Sour Fresh Noodles With Zucchini Recipes

Steps:

• To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt.
• Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture.
• Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes.
• Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise.
• Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops.

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.