• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim zucchini and halve lengthwise; thinly slice crosswise into half-moons. Thinly slice scallions, separating whites from greens. Peel and mince or grate half the ginger (all for 4 servings).

• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2-4 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• While zucchini cooks, in a medium bowl, whisk together cornstarch, ponzu, and soy sauce until smooth and no lumps remain. • Whisk in stock concentrate, plum jam, gochujang, and 1/4 cup water (1/2 cup for 4 servings) until combined.

• Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork*; season with a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more. • Stir in scallion whites, ginger, garlic powder, and 1/4 tsp sugar (1/2 tsp for 4 servings). Cook until fragrant, 30-60 seconds. • Stir in sauce. Cook until slightly thickened, 30-60 seconds. Turn off heat.

• Once water is boiling, add 3/4 of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. • Drain; rinse thoroughly under cold water, 30 seconds. (This stops the cooking and helps prevent sticky noodles.) • Add drained noodles, zucchini, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is combined. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.

• Divide stir-fry between bowls. Top with scallion greens and serve.