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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 6g||20%|
|Total Sugars 6g|
|Vitamin C 117mg||585%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Skip the take out and make this quick and easy Chinese pork lo mein with ramen noodles and stir-fried vegetables.
“A great, easy recipe that can be ready in half an hour. The package of stir-fry vegetables makes the prep process easier and gives you a variety of vegetables. Make sure you don’t overcook the vegetables and lose the crunch. You can also sprinkle some chili flakes on top at the end.” —Tara Omidvar
1 pound pork tenderloin
1 tablespoon soy sauce, more to taste
2 teaspoons cornstarch
2 packages ramen noodles (chicken flavored)
4 cups boiling water
2 tablespoons teriyaki sauce, or Worcestershire sauce
2/3 cup chicken broth
4 tablespoons vegetable oil, divided
2 cloves garlic, chopped
3 cups frozen stir-fry vegetables
1 tablespoon cornstarch mixed with 4 tablespoons water
2 medium green onions, cut into 1-inch segments
Sugar, to taste, optional
Gather the ingredients.
Cut the pork into thin julienne strips and place in a bowl. Add the soy sauce and cornstarch. Marinate the pork for 15 minutes.
Break the ramen noodles into pieces and place in a large bowl. Pour the boiling water over, cover the bowl, and let sit for 15 minutes. Drain thoroughly.
In a small bowl, mix the teriyaki sauce with the chicken broth and 1 teaspoon of the ramen seasoning packet and set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the minced garlic. Stir-fry until aromatic, about 15 seconds.
Add the pork. Stir-fry until the pork is no longer pink and is nearly cooked through. Remove from the wok to a plate.
Heat the remaining 2 tablespoons oil in the wok. Add the stir-fry vegetables and stir-fry according to the package directions.
Push the vegetables up to the side. Add the broth mixture in the middle of the wok. Add the cornstarch slurry mixture, stirring quickly to thicken.
Add the pork and the noodles. Stir in the green onion. Add a bit of soy sauce and sugar for extra flavor if desired. Heat through and serve hot.
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120 -150g ramen noodles
2-3 Green onions
2 cloves of garlic
2 Tbsp cooking oil
1 Tbsp chilli flakes
1 Tbsp dark soy sauce
1 Tsp brown/white sugar
1/4 Cup water
Toasted sesame seeds & chopped green onions to garnish
-Boil the noodles 1 minute less than packet instruction, drain & keep aside.
-Heat some oil in a pan. Add chopped garlic, chilli flakes, cook on low heat for 4-5 minutes.
-In a small bowl add the soy sauce, sugar and water, stir to combine. Once the garlic is slightly brown in colour add the soy sauce mixture and cook on high to medium heat until the sauce thickens a bit, for about 5 mins
-Then add the noodles and mix until the noodles are nicely coated. Add salt if required.
-Turn off the heat, garnish with some toasted sesame seeds and chopped green onions. Serve hot and enjoy! It’s taste better with poached or half fried egg.
NOTE: Recipe updated in March 2022. We found the noddles to work best with 2 cloves of garlic, 1 tbsp chilli flakes, 1 tbsp soy sauce instead.
-Add all the green onions at last and mix them with the noodles before serving. Frying them in oil looses it’s flavour.
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