I don’t remember the origin of this recipe, I just know I have been preparing it for over 20 years. I have made it with ground turkey, ground pork, and diced chicken breasts. Use whatever you have on hand. My family of guys love it; I think your gang will too.
3 tablespoons canola oil, divided
1 pound ground pork
salt and pepper
1/2 cup onion, diced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, grated
1/4 teaspoon red pepper flakes
2 1/2 – 3 cups low sodium chicken broth
1 cup frozen peas and carrots
4 (3-ounce) packages ramen noodles, discarding flavor packets, crushed with rolling pin (I use King Soba Organic Brown Rice Ramen Noodles, one 9.8 ounce package)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
4 green onions, sliced on angle
Heat 12-inch skillet over high heat. Add 2 tablespoons of canola oil. Turn down to medium-high.
Whisk together hoisin sauce, rice vinegar, and sesame oil in a bowl. Set aside.
Place ground pork in hot skillet. Season with salt and pepper. Saute until lightly brown. Once done, remove from pan. Set aside.
In the same pan, heat remaining tablespoon of oil. Over medium heat, saute diced onion for 3-4 minutes. Add garlic and ginger. Cook for additional 30 seconds to 1 minute.
Pour in 2 1/2 cups chicken broth. Add in peas and carrots. Heat to a boil. Allow peas and carrots to simmer for 3-4 minutes. Add ramen noodles that have been crushed in a large zip-top storage bag with a rolling pin. Simmer 2-3 minutes stirring constantly. (If ramen mixture seems too dry, add additional 1/2 cup of chicken broth now.)
Pour in hoisin sauce mixture. Add pork back in and allow to heat through. Stir well.
Sprinkle with green onions. Serve.