Asian Pork and Noodle Skillet

This is one of Billy and my Favorites! I personally think its better a day later!


Asian Pork and Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper * Billy has me leave these out
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)* I use pre cut thing prok chops and slice in thin strips
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix (This is a Pampered Chef seasoning well worth buying)
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water


Cut carrots into julienne strips using Julienne Peeler. (Or if you dont have this tool, use a potato peeler to make stripes of thin carrots, like your peeling it but continue to make strips with the good aprt of the carrot)
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.