One-Pan Noodle Bowls

Remember in college when you were broke and you ate top raman? And you swore you'd never eat it again...tonight I'm having raman. Though not quite the top raman sort.

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

Recipe from Cook's Country Oct/Nov 2017
Serves 4

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.