- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Pork & Ramen Stir-Fry
"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."
"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."
"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!"
"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."
"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!"
"Very good recipe. Make sure you use the full amount of garlic for best flavor."
"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."
"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)."
"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."
"Loved basic idea but would try different sauce."