Sunday, March 1, 2009

Asian Pork & Noodle Skillet

This is a remarkably easy meal. The first time is a little time consuming, just because you don't know what to do or when to do it. If you dice up all the veggies and meat from the first, it goes really quickly, and it's delicious! This recipe is from The Pampered Chef.

Asian Pork & Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 lb each)
2 TB toasted sesame oil
1 1-inch piece of fresh gingerroot, peeled and diced
2 cloves garlic, pressed or diced
4 pkg (3 oz each) oriental-flavor ramen noodles
1 TB vegetable oil
4 cups water

Cut carrots into julienne strips. Cut bell pepper lengthwise into ¼-inch strips. Slice green onions; set aside tops for garnish.

Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, gingerroot, garlic, and two of the ramen seasoning packets; mix well.

Add vegetable oil to large skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and green onions to skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Tips: chicken breast can be substituted for the pork, if desired. Also, I used broccoli instead of the bell pepper, and it was great!