Prep 15 mins
Cook 15 mins
When the budget is tight try dressing up leftovers and serving as a stir-fry over ramen noodles. This can be made with uncooked pork loin or with leftover pork. If using precooked pork you only need to reheat the pork with the other ingredients. This inexpensive recipe makes a delicious meal for a family of four or six. If serving to children you might need to adjust the Sambal Oelek accordingly.
- 3 tablespoons reduced sodium soy sauce
- 1⁄4 cup cold water
- 1 tablespoon cornstarch
- 2 -3 teaspoons sambal oelek
- 2 teaspoons sesame oil, divided
- 1⁄2 lb boneless pork loin chops, with fat trimmed cut into thin strips or 1⁄2 lb pre-cooked pork loin chop, cut into thin strips
- 1 medium red pepper, cut into thin strips
- 1 medium bunch green onion, cut on the diagonal in 1 inch pieces
- 3 garlic cloves, finely sliced
- 1 medium carrot, 1 inch julienne cut
- 8 ounces fresh mushrooms, thickly sliced
- 1 inch fresh ginger, grated
- 1 (11 ounce) can mandarin oranges in light syrup, rinsed and drained
- 2 (3 ounce) packages ramen noodles, cooked as per package directions, discard the seasoning packet
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds, toasted
- In a small bowl, whisk together soy sauce, cold water, cornstarch and Sambal olek; set aside.
- Coat a cool, nonstick wok with cooking spray. Preheat wok over high heat, then add 1 teaspoon oil. When the oil is hot, add pork strips and cook 3-4 minutes or until pork is browned and cooked through, stirring constantly. Remove pork from wok and set aside. If using leftover pork loin strips; skip this step and add the meat in only to warm after the vegetables are cooked.
- To the wok add the pepper strips, onions, garlic, carrot and cook 2-3 minutes or until vegetables are crisp tender, stirring constantly. Add mushrooms and cook an additional 2-3 minutes, stirring constantly.
- Return the cooked pork back to wok. Stir soy sauce mixture well and pour it over the ingredients in the wok; stir in the grated ginger. While stirring constantly, heat for 1 minute or until the sauce thickens and bubbles; add mandarin oranges and toss gently to coat.
- Cook the ramen noodles as per package directions, drain and toss with 2 teaspoons sesame oil.
- Serve stir-fry over the noodles and garnish with toasted sesame seeds.
This was really good, although it has just a tad bit too much sesame oil taste for us. I used leftover pork tenderloin so I didn't use the sesame oil in step 2. I'm not sure if the mandarin oranges are needed because I really couldn't taste them. This dish sure has great plate presentation with all the wonderful colors. Made for dining of a $ cooking contest.