Shiitake and Pork Ramen Fry
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 1x
Description
This sweet-and-savoury noodle fry combines juicy pork loin with rich, earthy shiitake mushrooms. By using quick-cooking ramen noodles and packaged coleslaw mix, you get a colourful, veggie-packed dinner!
Ingredients
- 1/3 cup (80 mL) soy sauce
- 2 tbsp (30 mL) brown sugar
- 2 tbsp (30 mL) water
- 2 packages (approx. 85 g each) instant ramen noodles (flavour packets discarded)
- 1 tbsp (15 mL) canola oil
- 3/4 lb (340 g) pork loin, sliced into thin bite-sized strips
- 2 packages (150 g) fresh shiitake mushrooms, stems removed/discarded and caps sliced
- 2 cloves garlic, minced
- 3 cups (750 mL) shredded coleslaw mix (cabbage and carrots)
Optional garnish: Sliced green onions or sesame seeds
Instructions
Whisk soy sauce, brown sugar, and water in a small bowl until sugar mostly dissolves; set aside.
Cook instant ramen noodles in boiling water according to package directions; drain and set aside.
Heat canola oil in a large skillet or wok over high heat. Add thinly sliced pork loin and sliced shiitake mushrooms. Stir-fry until pork is browned and shiitakes are caramelized and tender, about 4 to 5 minutes.
Toss minced garlic and shredded coleslaw mix into skillet with pork and mushrooms. Stir-fry until cabbage starts to wilt but still holds a nice crunch, 1 to 2 minutes.
Add cooked, drained ramen noodles and soy sauce mixture to skillet. Toss everything vigorously over high heat until noodles are hot, glossy, and fully coated in sauce, about 1 minute.
Divide among bowls and top with optional green onions or sesame seeds.
TIPS:
Have leftover cooked pork loin? Skip the raw pork prep entirely. Simply sauté shiitake mushrooms in canola oil for 3-4 minutes to caramelize, then toss sliced cooked leftover pork in with the garlic and coleslaw.
Keywords: Shiitake and Pork Ramen Fry
