I’ve made this often and was recently surprised to discover I’ve never added it here. This comes from America’s Test Kitchen (Cook’s Country) and I have made several changes. If you can access their site, they have a similar recipe for a Rice Noodle Bowl with Pork and Scallions (which uses ground pork and English cucumber).
This is not a soup or ramen-type dish. You will use ramen noodles but they will absorb the broth they cook in. It’s not clear in my photo, but the recipe includes mushrooms so you can feel a bit virtuous having two veggies. :-)
Make this dish vegetarian by replacing the pork with more broccoli/mushrooms (or other vegetables) and using vegetable broth.
Getting Ready:
1 pork tenderloin; The original recipe says 12 oz (340 g) but grocery packaging sometimes forces me to get more - e.g. 17 oz (481 g). I wouldn’t go higher than 500 g - it crowds the cooking pan.
you’ll need 1 TB plus 3 TB of hoisin sauce
soy sauce
cremini mushrooms, ginger, garlic, broccoli, scallions
chicken broth
ramen noodles - these tend to come as dried squares of about 3 oz each. You can get them in Mr. Noodles packages (trash the enclosed seasoning) or my grocer has Rooster Brand Instant Noodles (see photo under Notes below) - usually a package of 4 dried squares. This recipe serves 4. Depending on the noodle-to-topping ratio you prefer, use 3-4 “squares” of noodles. If cooking for two, you can make two squares on day 1 and then a fresh batch of noodles when you enjoy the leftovers.
1 pork tenderloin
Depending on how this is packaged the size may differ a bit. The original recipe says 12 oz (340 g) but what I buy is often more - e.g. 17 oz (481 g). I wouldn’t go higher than 500 g - it crowds the cooking pan.
Remove the silver skin (there’s always a bit). Cut the loin in half lengthwise and then into 1/4 inch slices.
1 TB hoisin sauce
1 TB soy sauce
2 tsp cornstarch
Whisk the hoisin, soy sauce and cornstarch together. If you ended up with closer to 500 g of meat you may want to increase the amounts here to 1.5 TB hoisin, 1.5 TB soy and 3 tsp cornstarch.
Add the pork slices and toss to coat. Let the flavours infuse while you do the next prep steps.
227 g cremini mushrooms
1 TB ginger
2 garlic cloves
3 scallions
340 g broccoli florets
Do all this prep before starting. Trim the mushroom stems and slice the mushrooms thin. You can use fewer mushrooms but my grocer sells them in 227 g packages so that’s what I use.
Grate the ginger; mince the garlic; slice the scallions thin, on the bias.
Cut the broccoli into florets that measure 1-1.5 inches. You won’t be using the broccoli stems and these days you can often buy just the broccoli top. The weight/amount you get is a bit flexible.
3 cups chicken broth
3 TB hoisin
2 TB soy sauce
Whisk together and set aside.
Cooking the pork. In a non-stick skillet heat 2 TB oil. Add the pork in a single layer (as much as possible) and cook over high/medium-high heat without stirring for a minute or so. The goal is to nicely brown the meat. Stir and keep cooking until the other side is a bit brown and the meat is no longer pink. Remove the pork from the skillet and tent to keep the pork warm.
mushrooms
ginger
garlic
broth mixture
broccoli
In the same skillet (no need to clean or wipe) heat 2 TB oil, add the mushrooms and cook until browned. Add ginger and garlic and cook for 1 minute more.
Add the broth mixture from above and bring to a boil. Arrange the noodles over the mushrooms in a single layer, cover and reduce heat to medium - about three minutes. The noodles will be soft mainly on the bottom. Flip them over and distribute the broccoli over top. Once again, cover and cook for about 3 minutes. Then you’re ready for plating.
Divide the cooked noodles (which are now enhanced with mushrooms, ginger and garlic) among serving bowls. Top with cooked broccoli and pork as desired. Garnish with sliced scallions. If you like hot/spicy food you can sprinkle on some sriracha hot sauce.
Notes and Tips...
Ramen Noodles - try Rooster Brand.
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