Pork & Ramen Stir-Fry Recipe

4.5 18 18
Pork & Ramen Stir-Fry Recipe
Pork & Ramen Stir-Fry Recipe photo by Taste of Home
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Pork & Ramen Stir-Fry Recipe

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4.5 18 18
Publisher Photo
I normally serve a traditional stir-fry, but I wanted to change it up. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. —Barbara Pletzke, Herndon, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 teaspoons canola oil, divided
  • 1 pound boneless pork loin chops, cut into 1/2-inch strips
  • 1 cup fresh broccoli florets
  • 4 cups coleslaw mix
  • 1 can (8 ounces) bamboo shoots, drained
  • 4 garlic cloves, minced
  • 2 packages (3 ounces each) ramen noodles

Directions

In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through.
Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine. Yield: 4 servings.
Originally published as Pork & Ramen Stir-Fry in Simple & Delicious August/September 2013, p29

Nutritional Facts

1-3/4 cups: 354 calories, 14g fat (5g saturated fat), 44mg cholesterol, 794mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 23g protein.

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 teaspoons canola oil, divided
  • 1 pound boneless pork loin chops, cut into 1/2-inch strips
  • 1 cup fresh broccoli florets
  • 4 cups coleslaw mix
  • 1 can (8 ounces) bamboo shoots, drained
  • 4 garlic cloves, minced
  • 2 packages (3 ounces each) ramen noodles
  1. In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
  2. In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through.
  3. Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine. Yield: 4 servings.
Originally published as Pork & Ramen Stir-Fry in Simple & Delicious August/September 2013, p29

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Reviews forPork & Ramen Stir-Fry

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MY REVIEW
cheekk User ID: 7256553 268989
Reviewed Jul. 4, 2017

"I liked the IDEA of this recipe, but it was way too sour for my tastes. I'll make again, but will add more sugar."

MY REVIEW
sdipiazza User ID: 2106899 260918
Reviewed Feb. 6, 2017

"easy recipe. I cut the pork in half and used less soy sauce at first. This is a quick recipe full of veggies. I used bean sprouts rather than bamboo shoots. I think the ramen noodles can be omitted...they only add unnecessary calories. They account for 380 of the calories. I think rice at 120 per 1/2 cup would be a better choice. Delicious."

MY REVIEW
cpa111203 User ID: 3135313 260654
Reviewed Feb. 1, 2017

"Made this tonight. It was wonderful. I added a teaspoon of ground ginger and a half a teaspoon of Chinese five spice. It was really good, tasty, and satisfying. Definitely a keeper."

MY REVIEW
afoth73 User ID: 1490711 260499
Reviewed Jan. 29, 2017

"This was really tasty and easy! I subbed chicken and used water chestnuts in place of the bamboo shoots for our personal preference. We loved it!"

MY REVIEW
sixtyseven User ID: 4644072 260394
Reviewed Jan. 28, 2017

"I don't normally write reviews, however this was exceptional tasty. My husband and I rate new recipes as to whether or not they are 'keepers' or 'tossers'. This is a keeper. Thank you for sharing this recipe with all of us, Barbara."

MY REVIEW
llheath User ID: 6590379 257103
Reviewed Nov. 21, 2016

"Only change I made when preparing this recipe was to add some onions, and a few dashes of garlic. The day before the dinner I roasted a low fat pork loin that was encrusted in herbs which I sliced and used. (Also a TOH recipe). This was absolutely fabulous and tasty. I served it to my to carnivores in the home, my son and my husband. Both of them gobbled down huge quantities and gave it a thumbs up. And best yet on our nutritionist will love it as it gives you a mother lode of veggies! This just got put into my regular recipe rotation!"

MY REVIEW
mebaumert User ID: 8562374 256345
Reviewed Nov. 3, 2016

"Very good recipe. Make sure you use the full amount of garlic for best flavor."

MY REVIEW
Corwin44 User ID: 7541400 256223
Reviewed Oct. 31, 2016

"This was a good and easy recipe. I chopped up some Napa cabbage instead of using the coleslaw mix. Cabbage cooks down so much that I thought it would be better to chop my own. The sauce was very good. I used brown sugar and those who wanted extra spice topped their stir fry with siratcha. The recipe is very versatile as well. I used water chestnuts instead of bamboo shoot and chopped red pepper."

MY REVIEW
leeart User ID: 2566328 255593
Reviewed Oct. 18, 2016

"This was very good and mushrooms sound like a good addition. However, cole slaw mix is so finely shredded that the cabbage almost cooks away. I will shred my own cabbage next time (not so fine)."

MY REVIEW
Remenec User ID: 6059530 219673
Reviewed Feb. 4, 2015

"I really loved this recipe! I wasn't too sure about adding the ketchup. But it blended well with the soy sauce. I used shredded, precooked rotisserie chicken instead of the pork. Otherwise, I made the recipe as directed and thought the flavors were great. I enjoyed the bamboo shoots and all the veggies."

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