Teriyaki Pork with Ramen, Napa & Shredded Carrot
Submitted by ladybuck
Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minGot leftover teriyaki pork? You’re already halfway to dinner.
This clever wok recipe transforms last night’s grilled pork tenderloin into a steaming bowl of ramen loaded with shredded napa cabbage and carrots in a savory broth built from chicken stock, a ramen seasoning packet and a splash of teriyaki sauce.
The cabbage goes in last and cooks just until warmed through but still crisp, giving you that contrast of tender pork, slippery noodles and crunchy greens in every bite.
A cornstarch slurry thickens the broth into a silky, clinging sauce right at the end.
Kitchen Tips
- Cut the leftover pork into thin diagonal slices so it heats through quickly without overcooking and drying out.
- Don’t stir after adding the cabbage. Let it sit on top and steam so it warms without wilting into mush.
- Add the cornstarch mixture to the broth at the edge of the wok where the liquid pools, not directly onto the vegetables.
- Serve immediately once the noodles go in. Ramen soaks up broth fast and you want this saucy, not dry.
Ingredients
Directions
Two leftover teriyaki bbq pork tenderloin strips were cut into ½ inch logs, then sliced ¼ in thick on the diagonal.
Put pork in wok; add the broth and turn on the heat.
Add the seasoning packet from a 3-oz. package of ramen noodle soup, chicken mushroom flavor.
Stir in the teriyaki or gourmet cooking sauce.
Top with carrots, then the cabbage. Do not stir.
Sprinkle generously with the seasoned pepper; sprinkle with garlic powder.
Cover and simmer, 2 to 2½ minutes, or until the cabbage is warmed, but not yet wilted.
Tilt the wok and add the cornstarch mixture to the broth; cook until thick.
Add the cooked, drained noodles. Serve at once with a pinch of finely chopped fresh basil.
Comments
