Pork & Ramen Stir-Fry
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
Reviews
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
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.
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.
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.