Asian Pork Stir-Fry with Noodles

Ingredients

• 180g Raw pork loin
• 85g Instant ramen noodles, dry
• 150g Raw broccoli
• 15g Garlic, raw
• 50g Raw serrano peppers, seeded
• 30g Sriracha chili sauce
• 80g Red onion, raw
• 100g Frozen carrots, unprepared

Method

1. 1Cook the instant ramen noodles according to package directions (typically 3-4 minutes in boiling water). Drain and set aside, rinsing lightly with cold water to prevent sticking.
2. 2Pat the pork loin dry with paper towels. Cut into thin slices (about ¼ inch thick) against the grain for optimal tenderness. Season lightly with salt and pepper.
3. 3Heat a large skillet or wok over medium-high heat (400°F if using electric). Lightly coat with cooking spray.
4. 4Working in batches if needed, cook the pork slices for 2-3 minutes per side until they reach an internal temperature of 160°F (71°C) and are no longer pink. Transfer to a clean plate.
5. 5In the same skillet, add the sliced red onion and cook for 2-3 minutes until slightly softened and translucent.
6. 6Add the frozen carrots and continue cooking for 3-4 minutes, stirring occasionally. The carrots should be tender-crisp but still have a slight bite to them.
7. 7Add the raw broccoli florets and the serrano peppers. Cook for 3-4 minutes until broccoli is bright green and tender-crisp.
8. 8Mince the garlic cloves (about 15g total) and add to the vegetables. Stir continuously for 30-45 seconds until fragrant.
9. 9Return the cooked pork to the skillet. Add the sriracha chili sauce (about 2 tablespoons) and toss everything together until well coated and heated through, about 1-2 minutes.
10. 10Add the cooked ramen noodles to the skillet. Toss everything together for 1-2 minutes until the noodles are evenly coated with the sauce and the entire dish is hot.
11. 11Transfer to a serving bowl or plate. Serve immediately while hot.
12. 12Optional: You can add a splash of water (1-2 tablespoons) if you prefer a saucier consistency, or squeeze of fresh lime juice for extra brightness.