I got my Cook's Country magazine in the mail this week and this recipe was in it. It sounded so good, I decided to make it tonight for dinner.
One-Pot Noodle Bowls
|Photo from Cook's Country|
1/4 c hoisin sauce
3 T soy sauce
2 tsp cornstarch
1 (12 oz) pork tenderloin, trimmed, halved lengthwise, and sliced
2 1/4 c chicken broth
2 T vegetable oil
4 oz white mushrooms, trimmed and sliced thin
1 T grated fresh ginger
2 garlic cloves, minced
3 (3oz) packages raman noodles, season packets set aside for another day
12 oz broccoli florets, cut into 1 inch pieces
3 scallions, sliced thin on the bias
Whisk 1 T hoisin, 1 T soy sauce and cornstarch together in a bowl. Add pork and toss to coat; set aside. Whisk broth, remaining 3 T hoisin, and remaining 2 T soy sauce together in a second bowl, set aside.
Heat 1 T oil in nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
Add broth mixture and bring to boil. Arrange noodles in skillet in single layer; cover and reduce heat to medium. Cook until noodles have softened on bottoms (tops will still be dry), about 3 minutes.
Uncover skillet and flip noodles and stir to separate. Spread noodles in even layer and scatter broccoli over top. Cover and cook until noodles and broccoli are tender, about 3 minutes, tossing halfway through cooking. Divide noodle mixture evenly among individual bowls; tent with aluminum foil.
Wipe skillet clean with paper towel. Heat remaining oil over high eat until just smoking. Add pork in a single layer, breaking up any clumps and cook without stirring until browned on bottom, about 1 minute. Stir and continue to cook until pork is no longer pink, about 1 minute longer. Divide pork among bowls. Sprinkle with scallions and serve.