Ingredients
- 2 packages (6 ounces) dry ramen noodles (3 ounce each package Oriental-flavor ramen noodle soup)
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1 small yellow onion, sliced
- 2 to 3 garlic cloves, minced
- 1 bag (1 pound) frozen stir-fry vegetables (thawed)
- 1 can (8 ounce) sliced water chestnuts (drained)
- 12 ounces pork cutlets (or boneless thin-cut pork chops, cut in strips)
- 1 tablespoon cornstarch
- 3 tablespoons hoisin sauce
- Garnish
- Sliced scallions
How to Make
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Step 1: Bring 6 cups water to a boil on stove top or in microwave. Add ramen noodles (reserve flavoring packets). Let stand 5 minutes or until tender; drain. Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet, then add sesame oil as well.
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Step 2: Add onion and cook, stirring often, 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add vegetables; stir-fry 3 minutes or until crisp-tender. Remove to a bowl. Heat remaining oil in same skillet.
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Step 3: Add pork (in 2 batches if necessary). Stir-fry 2 minutes or until browned and cooked through. Remove to bowl with vegetables. Stir 1 cup water, the seasoning packets and the cornstarch in skillet until blended; bring to a simmer, stirring. Cook 1 minute or until slightly thickened. Add noodles (you may not want to use all of the noodles) toss to coat.
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Step 4: Add vegetables and pork; toss to mix and coat. Cook over low heat, tossing, until warmed through. Garnish with scallions.
We hope you enjoy this recipe!
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