... ShanDong Ramen | foodgawker

Michelle had a very fun Pampered Chef party a few weeks ago.  I did purchase some of their very cool tools…. my favorite so far is the garlic press.  No peeling, no sticky garlic on my hands but as much delicious FRESH garlic as my heart desires.  What a perfect tool!  A fun bonus from the party was a collection of Pampered Chef recipes.  The recipe below that I am sharing with you is from the Spring/Summer 2009 Season’s Best Recipe Collection.

I had left over pork roast so started with the vegetables, adding in the cooked and shredded pork I had on hand.  I also cut the recipe in half since it was only for me and Pappa.  By the way, I didn’t have Asian Seasoning, neither did my Publix.  So I went to Pampered Chef and they suggested a little garlic and soy sauce.  Evidently the Pampered Chef Asian Seasoning is no longer available.

We both really enjoyed it and the best part is that it was done in about 10 minutes (cause of using the left over meat – by the way, it would work for any left over meat, not just pork)  Come to find out there are hundreds of ways to use Ramen Noodles…who woulda thought? 

Asian Pork and 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 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water 

 

Cut carrots into julienne strips using Julienne Peeler.
Cut bell pepper lengthwise into ¼-inch strips using Chef’s Knife.
Slice green onions; set aside tops for garnish.
Using Boning Knife, trim fat and silver skin from pork tenderloins.
Slice pork lengthwise into four strips. Thinly slice strips crosswise.
Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.
 
Add vegetable oil to (12-in.) 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 using Bamboo Spatula. Add ramen noodles and white parts of 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.
 
Yield: 6 servings
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