Ingredients

The following ingredients have 3 Servings
  • 2 teaspoons cornstarch
  • 5 tablespoons lite (low sodium) soy sauce, (separated)
  • 2 teaspoons sriracha sauce
  • 1 tablespoon light brown sugar
  • 1/3 cup chicken broth ((or water))
  • 3 tablespoons toasted sesame oil, (separated)
  • 1 pound (16 oz.) ground pork
  • 1 bunch green onions
  • 2 teaspoons each: finely minced garlic & ginger ((Note 1))
  • 1-1/3 cup edamame (frozen, shelled(Note 2))
  • 1-1/3 cup frozen corn
  • 3 packages (3 oz. EACH) ramen (instant) noodles ((Note 3))
  • Optional: vegetable oil, sesame seeds, ground white pepper (or black pepper)

Instruction

  • SAUCE: Start by whisking together 2 tsp cornstarch with 4 tablespoons soy sauce (86g) with a fork in a small bowl. Once smooth, add in 2 tsp sriracha, 1 tablespoon brown sugar, 1/3 cup chicken broth or water, and 2 tbsp sesame oil (32g). If desired, add 1/4 teaspoon white ground pepper or a pinch of black pepper. Set aside. Bring a large pot of water to a boil.
  • PORK: Heat the remaining 1 tbsp sesame oil in a large skillet or wok over high heat. Once oil is hot, add in pork. Let the pork sear (brown) before crumbling with a wooden spoon and browning all the way through. Add remaining 1 tbsp soy sauce to pork and mix until sauce is evaporated. Meanwhile, thinly slice the entire bunch of green onions and mince garlic and ginger.
  • VEGGIES: Add 1/2 cup thinly sliced green onions (set aside rest for later, 15g), 2 tsp garlic, 2 tsp ginger to pork. Saute for 1 minute. Add in 1-1/3 cup edamame and 1-1/3 cup corn. Saute until veggies are tender and thawed through, 2-3 minutes.
  • RAMEN: Water should be boiling at this point. Add in ramen and cook for 2 minutes. Drain and shake off excess water. Toss with a swish (1 tbsp.) of vegetable oil to keep noodles from sticking. Add ramen and sauce (give it another quick stir first) to the skillet. Toss with tongs until sauce thickens and nicely coats everything. Remove from heat.
  • ENJOY: Add a sprinkle of sesame seeds and additional pepper if desired. Top with set aside green onions and enjoy immediately!