Pork & Ramen Stir-Fry

Name: Pork & Ramen Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

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

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.

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.

Originally published as Pork and Noodle Stir Fry in Simple & Delicious August/September 2013

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
Anonymous

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.
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.
Corwin44

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.