- 6 oz. instant ramen or chow mein noodles
- 3 tbsp. olive oil
- 8 oz. pork tenderloin, cut into one-inch cubes*
- 1 red pepper, diced
- 1 cup shredded or curly carrots
- 3 scallions, thinly sliced
- 3 cups thinly sliced baby bok choy (from about 3 total)
- 1/2 cup Soy Vay® Hoisin Garlic Asian Glaze & Marinade
1.Bring a pot of salted water to a boil. Drop the noodles in, boil for 3 minutes, then drain and rinse with cold water.
2.In a large nonstick frying pan or wok, heat 2 tablespoons of the olive oil over high heat. Add noodles, toss to coat with the oil, then spread out in the pan and cook undisturbed for 3–4 minutes until the bottom starts to turn golden. Flip over in as few pieces as possible and cook for another 3 minutes. Slide the noodles, which should be in a cake-like form, onto a plate.
3.Add remaining tablespoon of oil and the pork. Sauté until browned on all sides, 2–3 minutes. Add red pepper, carrots and scallions, and sauté until pepper begins to soften, about 3-4 minutes. Add bok choy and sauté, stirring constantly, until wilted, another 2 minutes. Stir in Soy Vay® Hoisin Garlic Asian Glaze & Marinade and cook another minute or two, until heated through and ingredients are coated. Pour contents of pan over noodle cake and serve immediately.
4.Option: Divide noodles into four portions and cook according to the directions in smaller batches to create individual portions as shown in the picture.
Got anything special to remember about this recipe? Leave yourself a note for next time.