A family friend makes delicious homemade egg rolls and we were lucky enough to purchase two dozen. I thought they would be perfect for dinner alongside Pork and Ramen Stir-Fry from Julie’s Eats & Treats. I can’t tell you the last time I purchased ramen noodles (probably is college), but it was fun to look at all the flavors again and remember what a staple they once were. This recipe was really simple to put together and tasted wonderful. I used a broccoli slaw mix over a traditional coleslaw cabbage mix and I thought it worked really well. My only complaint is that the pork becomes a little chewy with this cooking method. The flavors are fantastic, but I think I would like to try adding shrimp next time or maybe chicken.
Kellen’s birthday cake is ordered! I decided on a tailgating theme and can’t wait to see how everything comes together!
PORK AND RAMEN STIR-FRY
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1/4 cup reduced-sodium soy sauce
- 2 Tbl ketchup
- 2 Tbl Worcestershire sauce
- 2 tsp sugar
- 1/4 tsp crushed red pepper flakes
- 3 tsp canola oil, divided
- 1 lb boneless pork chops, cut in 1/2 in strips
- 1 1/2 cup broccoli florets
- 4 cup broccoli slaw mix
- 1 can bamboo shoots, drained
- 2 garlic cloves, minced
- 2 pkg Ramen noodles
- Whisk soy sauce, ketchup, Worcestershire, sugar, and red pepper flakes together in a small bowl.
- In a large skillet, heat 2 tsp oil over medium heat. Add pork and cook until no longer pink.Remove from pan and set aside to rest.
- Add remaining oil to pan and cook broccoli for 3 minutes. Add broccoli slaw mix, bamboo shoots and garlic. Cook and stir 3-4 minutes or until broccoli is slightly tender. Stir in soy sauce mixture and pork. Heat through.
- While pork is cooking with broccoli, cook noodles according to package directions. Discard seasoning mix from Ramen noodles. Drain and then add noodles to the pork mixtures. Toss to combine.