Ingredients

The following ingredients have 4 Servings
  • 3 packages (3 ounces EACH) ramen noodles, (seasoning packets discarded (Note 1))
  • 2 tablespoons vegetable oil, (divided)
  • 1/2 large yellow onion (very thinly sliced)
  • 1/2 tablespoon EACH: finely minced garlic and finely minced ginger ((~2-3 cloves garlic, and ~1 inch piece ginger))
  • 3/4ths of 1 pound of ground pork ((Note 2))
  • 1 large red bell pepper, (cut into very thin strips (~1 heaping cup))
  • 3 cups green cabbage, (thinly sliced)
  • 3/4 cup matchstick carrots
  • 1/2 tablespoon cornstarch
  • 3 tablespoons lite soy sauce
  • 1/3 cup low-sodium chicken broth
  • 2 teaspoons sesame oil
  • 1 tablespoon EACH: light brown sugar, rice vinegar
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon Sriracha sauce, (optional)
  • 1/4 teaspoon white or black pepper, (ground)
  • Garnish with: 3-4 green onions, a few drizzles of sesame oil

Instruction

  • SAUCE: Start by whisking together the sauce. In a small bowl, use a fork to whisk together the 1/2 tablespoon cornstarch with 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 1/3 cup chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 2 tablespoons oyster sauce, 1/2 tablespoon Sriracha sauce, and 1/4 teaspoon pepper. Whisk until smooth and set aside.
  • VEGGIE PREP: Prepare the rest of your veggies, because the cooking goes quickly! Halve an onion and very thinly slice the half. Finely mince the ginger and the garlic. Thinly slice the cabbage. Remove the stem and seeds from the red pepper and slice it very thinly. Thinly slice the green onions.
  • RAMEN: Discard seasoning packets. Follow package directions to cook the ramen noodles, cooking for 1 minute less than the package directs. Drain noodles and immediately toss with 1 tablespoon vegetable oil. Set aside.
  • COOK PORK: Heat a wok or large, deep saute pan (12 inches minimum) over high heat. Add remaining 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Reduce the heat as needed and cook for 3-4 minutes and then reduce the heat to medium high. Stir in the ginger and garlic, cooking for 30 seconds to a minute or until fragrant. Push the onions to the edges of the pan, return the heat to high, and add the ground pork in the center of the pan. Let it cook for 30 seconds without touching. Then, use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, and ginger into the pork.
  • COOK VEGGIES: Reduce the heat back to medium high. Add the red pepper, chopped cabbage, and matchstick carrots. It will seem like a lot, but it cooks down quickly. Stir-fry for 2-3 minutes and then add the noodles and the sauce. Continue to cook, tossing everything vigorously with tongs for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
  • FINISHING: Taste and add additional soy sauce, Sriracha, and salt and/or pepper as needed. Top with green onions and enjoy while hot. Drizzle additional Sriracha or sesame oil on individual plates if desired.