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Pork & Ramen Stir-Fry

I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 5 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.

Test Kitchen Tips
  • Pork loin is a lean cut that cooks very quickly. To maintain tender meat, be sure not to overcook.
  • Make your shoping list even shorter by swapping broccoli slaw for the coleslaw mix and broccoli florets!
  • If you don't care for pork, boneless skinless chicken breasts, beef sirloin steak and cubed tofu are other tasty and lean protein sources.
  • Nutrition Facts
    1-3/4 cups: 354 calories, 14g fat (5g saturated fat), 44mg cholesterol, 794mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 23g protein.

    Reviews

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    Average Rating:
    • Christene
      Jan 17, 2019

      I made this exactly except i added the flavor packet from the ramen,thinly sliced cabbage and shredded carrots because i didn't have coleslaw mix and i used water chestnuts instead of bamboo shoots ,i didn't have bamboo shoots..it was wonderful..nice change from rice .i doubled the recipe and only had like a cup leftover..everyone had seconds..definitely a keeper

    • dlynsmith9
      May 1, 2018

      This recipe is easy and delicious. I used leftover pork loin chopped, and my husband said that it reminded him of BBQ Chinese stir fry. We will be keeping this recipe and using again.

    • cheekk
      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.

    • e
      Mar 28, 2017

      No comment left

    • sdipiazza
      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.

    • cpa111203
      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.

    • afoth73
      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!

    • sixtyseven
      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.

    • llheath
      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!

    • mebaumert
      Nov 3, 2016

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