I made this back in the spring, and it was heavenly on a cool night. Not soup, lighter than a bowl of pasta, and more substantial than a stir fry. It was in my Best Skillet Recipes cookbook and the Skillet Dinners 2013 publication from Cook’s Country. There were recipes for a few different ramen noodle suppers. I’ve also made the Beef and Spinach Ramen, but that’s for another day (when I make it again, and actually take pictures). This bowl of pork and noodles and veggies is just good-for-the-soul food. And made with a pantry staple I lived on in college.

Never occurred to me to just use the noodles, and now I keep a stockpile of these cheap eats in the pantry to whip out for this dinner concept (which is also faster to make than a regular pasta dinner).

Mmmm. *wipes drool from chin*

Ramen with Pork, Scallions, and Cabbage (from The Best Skillet Recipes)
Serves: 4

1 pork tenderloin (about a pound), trimmed and sliced into thin strips
2 tsp plus 2 Tbsp low-sodium soy sauce
2 Tbsp vegetable oil
12 scallions, white and green parts separated, both parts sliced on bias into 1″ lengths
6 minced garlic cloves
1 Tbsp grated fresh ginger
1/8 tsp red pepper flakes
3.5 cups low-sodium chicken broth
4 (3 oz) packages ramen noodles, seasoning packets discarded
2 Tbsp oyster sauce
2 tsp toasted sesame oil
1/4 head green cabbage, cored and sliced thin

Pat pork dry with paper towels and toss with 2 teaspoons soy sauce. Heat 1 tablespoon vegetable oil in 12″ nonstick skillet over high heat until just smoking. Add pork, break up any clumps, and cook without stirring until beginning to brown, about 1 minute. Stir pork and continue to cook until cooked through, 1 minute longer.

Transfer pork to bowl, cover to keep warm, and set aside.

Add remaining 1 tablespoon vegetable oil to skillet and return to medium-high heat until shimmering. Add scallion whites (I also threw in the light green) and cook until lightly browned and softened, about 3 minutes.

Stir in garlic, ginger, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in broth.

Break bricks of ramen into small chunks and add to skillet.

Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.

Stir in remaining 2 tablespoons soy sauce, oyster sauce, and sesame oil. Stir in scallion greens and cabbage.

Cook until cabbage is wilted and sauce is thickened, about 1 minute. Return pork, along with any accumulated juices, to skillet and cook until warmed through, about 30 seconds.