Ramen dishes have become very popular. Here’s a quick dish you can make in minutes. Ramen noodles are made with a soft flour, unlike pasta that is made with hard durum flour. They cook into soft noodles that absorb the flavor of the sauce they’re cooked in.
When looking for ramen noodles, you can find them made with rice flour, or they may be labeled as soft Chinese noodles. Either works with this dinner. If you only find them as part of a soup bowl or other mixture, remove the package of noodles and discard the other ingredients, using the noodles only.
• Helpful Hints:
Defrosted frozen broccoli can be used instead of fresh broccoli.
Boneless pork chops can be used instead of pork tenderloin.
• Countdown:
Mix sauce and set aside.
Microwave the broccoli.
Make the recipe.
Pork Ramen Stir-Fry
Yield 2 servings.
Recipe by Linda Gassenheimer
1/4 cup water
6 tablespoons ketchup
4 tablespoons Worcestershire sauce
2 cups broccoli florets
1/4 cup ramen noodles (4 ounces)
2 tablespoons canola oil, divided use
3/4 pound pork tenderloin cut into 1/4 -inch pieces
1 cup sliced red bell pepper
2 tablespoons chopped cilantro leaves
1 lime cut into quarters
Mix water, ketchup and Worcestershire sauce together and set aside. Add broccoli to a microwave safe bowl and microwave 2 minutes. Remove and set aside.
Cook ramen noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon oil in a wok or skillet over high heat. Add the pork and saute about 2 to 3 minutes. Remove to a plate. Add red bell pepper and microwaved broccoli and stir-fry 2 minutes. Lower heat to medium-high. Add the remaining 1 tablespoon oil and return pork to wok or skillet. Add the cooked ramen noodles and the reserved sauce. Toss well. Divide between 2 plates or shallow bowls. Sprinkle cilantro on top and serve with lime wedges.
Per serving: 645 calories (25% from fat), 18.3 g fat (2.4 g saturated, 9.9 g monounsaturated), 108 cholesterol, 46.8 g protein, 73.1 g carbohydrates, 3.1 g fiber, 907 mg sodium.
