recipe found in Cooking for 2
|Easy Chinese dish that tastes delicious!|
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
1. Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
2. In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
3. In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
Karl's reaction: "Well, well...well...what do we have here? Is someone cooking with my favorite ramen noodles? Ohhh, this is good stuff babe. I think I need seconds!"
My take: A little salty, but I loved all the fresh veggies! Very good. I was craving Chinese and I knew this was a healthier route. Not too hard to make either!