One-Pan Pork and Ramen Noodles
This easy, one-pan stir-fry combines tender pork, mushrooms, sugar snap peas and ramen noodles to make a flavorful one-dish dinner.
- Author: Lynne Webb
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: Asian
- 1 pork tenderloin (approximately 1 lb)
- 4 tablespoons soy sauce, divided
- 4 tablespoons mirin, divided
- 3 teaspoons toasted sesame oil, divided
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil, divided
- 8 ounces mushrooms, sliced
- 1 tablespoon finely minced fresh ginger
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth (plus more if needed, see notes)
- 2–1/2 (3 ounce) packages ramen noodles
- 6 ounces fresh sugar snap peas
- 4 to 5 scallions, chopped
- Salt and freshly ground black pepper
- Trim the silver skin from the pork tenderloin, slice it in half lengthwise, then cut each half crosswise into 1/4-inch thick slices.
- Add 1 tablespoon of the soy sauce, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil to a mixing bowl. Sprinkle with the cornstarch, whisk until well blended, then add the pork and stir to coat thoroughly. Set aside.
- Place a large sauté pan over medium heat and add the remaining sesame oil and 2 tablespoons of the vegetable oil. Add the mushrooms and sauté until lightly browned, 3 to 4 minutes.
- Stir in the ginger and garlic and continue cooking until fragrant, 1 to 1-1/2 minutes more.
- Deglaze the pan with the remaining soy sauce and mirin, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Stir in the chicken broth, raise the heat to high and bring the mixture to a boil.
- Discard or reserve the ramen seasoning packets for another use and add the noodles in a single layer and reduce the heat to medium-high.
- Cover the pan and cook until the noodles have soft enough to separate and about 2/3 of the broth has been absorbed, 2 to 3 minutes.
- Using tongs, spread the noodles around the pan and layer the sugar snap peas on top.
- Cover and continue cooking for about 2 minutes until the snap peas are crisp-tender and the noodles are cooked through. Add the scallions and toss to combine.
- Plate individual servings of the ramen and veggies, wipe out the pan and put it back on the stove over medium-high heat. Add the remaining tablespoon of vegetable oil, swirl to coat the pan, then add the pork.
- Raise the heat to high and stir-fry the pork until lightly browned and cooked to your liking, 2 to 3 minutes. Top each serving of noodles with a portion of pork and serve immediately.
Some brands of ramen noodles may absorb a little more broth than others, so it’s good to have a little extra on hand to add if needed.