Got this recipe from Eating Well (September/October 2015) but it was a little fussy on the ingredients. Simplified it to just use stuff in the house
Pork and Snow Peas Ramen
A simple (45 minutes start to finish) weeknight meal. Tender pork, crunchy snow peas, and filling noodles.
Servings: 4 -6
- Soy sauce
- 1 tablespoon sherry or rice wine
- 1 teaspoon cornstarch
- 1 Tbls toasted sesame oil
- 1 lb pork loin
- 1/4 cu chicken brth
- 1 Tbls Sambol hot chili sauce optional
- 1 tsp molasses
- 1/4 tsp sugar
- ground pepper to taste
- 8 oz snow peas
- 4 packages ramen noodles
- peanut or canola oil for sauteing
- 3 Tbls chopped unsalted roasted peanuts
- 3 Tbls toasted sesame seeds
- 3 scallions diced
- Prep marinade by combining 1 tablespoon soy sauce, 1 Tbls dry sherry, cornstarch, 1/2 tsp sesame oil in medium bowl. Cut pork at an angle into slices 1/4" thick, then cross-cut those into strips about 1/2" wide. Toss pork with marinade and set aside for at least 30 min.
- While marinading, whisk together broth, 3 Tbls soy sauce, molasses, sugar, pepper, 2 tsp sesame oil. Also add the Sambol chili sauce if using.Set aside.
- Bring a large pot of water to boil. Add snow peas and cook 30 seconds to 1 minute, until the peas are bright green, but still crisp. Remove peas quickly, leaving water to boil. Immediately rinse peas with cold water.
- Add noodles to boiling water and cook for 3 minutes. Drain noodles and rinse.
- Heat skillet (or wok if you have one). Add peanut or canola oil and heat until smoking. Add pork to pan and cook, stirring for 3-4 minutes.
- Add noodles, snow peas, and sauce to the pan with the pork. Toss to combine.
- Serve topped with peanuts, scallions, and sesame seeds.