Woohoo! Let’s hear it for weeknights! (clapping, whistling) Who’s with me? And why, you ask, am I so excited about weeknights? Because sometimes, when you find just what you’ve been looking for…your oasis in a desert. Your soulmate. Your way out of a Target store after only buying what you came for. Puhchhaaaa, like that would ever happen. Anyway, after finding that special thing, you just want to celebrate. And that’s how I feel about this deliciously, ridiculously simple weeknight-friendly Quick Pork and Asparagus Noodle Bowls recipe. Tender strips of pork and crisp, fresh veggies stir-fried and tossed with ramen noodles and a rich, sweet-savory sauce.
Check it out. Ya just cook the ramen noodles (easy peasy) and stir-fry the pork and fresh veggies and add your yummy sauce. Voila, people. Before you, you’ll have a beautifully colorful and insanely delicious, super easy recipe that will make you fall in love with weeknights. Weekend shmeekend. Okay, not really. Weekend, I still love you. Don’t ever leave me.
- ¼ cup soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp rice vinegar
- 2 tsp honey
- 2 tsp minced garlic
- 1 tsp ground ginger
- 1-2 tsp sriracha (optional)
- 2 tsp cornstarch
- 2 Tbsp water
- 2 Tbsp canola oil, divided
- 1 lb. boneless pork chops, cut into strips
- 1 onion, cut into wedges
- 3 cups asparagus (about 20 stalks), cut into 1-inch pieces
- 1 red bell pepper, chopped
- ½ cup shredded carrots
- 2 pkg ramen noodles, seasonings discarded
- In a medium bowl, combine the soy sauce, oyster sauce, rice vinegar, honey, garlic, ginger, and (if desired) sriracha until smooth.
- In a small bowl, combine cornstarch and water until the cornstarch is dissolved.
- In a medium saucepan, cook ramen according to package directions. Drain.
- Meanwhile, place asparagus in a large skillet with just enough water to cover the bottom. Bring to a boil over medium-high heat. Then cover and lower heat to medium. Cook until crisp-tender, about 5 minutes. Remove from heat and drain.
- In same skillet over medium-high heat, add 1 Tbsp oil. Saute pork until browned on all sides. Remove and keep warm.
- Add remaining oil to skillet and saute onion and peppers about 2 minutes. Add asparagus and carrots. Saute to heat through.
- Add sauce and cornstarch mixture and bring to a boil, stirring constantly until thickened slightly.
- Add noodles and toss to combine and heat through.
