A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pork And Ramen Stir-Fry
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- #123593
Ramen noodles and frozen vegetables with tender pork create a simple yet authentic-tasting stir-fry meal.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 teaspoon vegetable oil
1 pound pork tenderloin, cut in thin strips
1 package (16 ounce size) frozen Asian vegetable combination
2 packages (3.5 ounce size) ramen noodles, broken into pieces, reserve seasoning packets for another use
1 1/2 cup water
3 tablespoons soy sauce
1 1/2 teaspoon dark Asian sesame oil
1 tablespoon toasted sesame seeds, if desired
directions
Heat the oil in a non-stick wok or skillet over medium-high heat. Add the pork tenderloin and cook, stirring constantly, for 3-5 minutes or until the pork is lightly browned.
Add the frozen vegetables, crushed ramen noodles, water, soy sauce, and sesame oil to the wok. Mix gently then bring the liquid to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are soft, about 5 minutes.
Sprinkle the pork and ramen stir-fry with the sesame seeds and serve immediately.
added by
casey
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 5, 2015
I was skeptical of this recipe. But I had top ramen sitting on shelf for awhile. Maybe a year. So, I tried it. Very tasty. Good use of few ingredients.
December 1, 2012
You can definitely use fresh vegetables in place of the frozen in this recipe, but nowadays you can get some pretty good quality frozen versions. The pork tenderloin is perfect in this as it stays very tender with the quick cooking. I liked that it uses only a simple seasoning of soy sauce, sesame oil, and sesame seeds.