Pork Ramen Stir-Fry

Prep time: 20 minutes
Total time: 40 minutes
​Serves: 4

I thought it would be fun to try out these gluten free rice ramen noodles that I recently found at Costco. I remember my college days eating ramen noodles because that was all that I could afford. For some reason, I always liked the taste of them, but no longer wanted a processed food with a long list of ingredients, including coloring, preservatives, and MSG to name a few. I was pleasantly surprised to find this product that contains only 2 ingredients: organic brown rice flour and organic millet.  They taste great too, especially in this recipe. 

Ingredients:

• 2 Rice Ramen noodle cakes (gluten free)
• 3 teaspoons avocado oil, divided
• 1 ½ lb pork loin roast, thinly sliced
• 2 cloves garlic, minced
• 1” piece  fresh ginger, minced
• 8 oz shitake mushrooms, sliced
• 1 cup frozen, organic corn, thawed
• 2 heads baby bok choy, sliced
• ¼ cup chicken broth (I use the Imagine brand)
• 2 tablespoons low sodium tamari (or coconut aminos)
• 1 tablespoon arrowroot (or non-GMO cornstarch)
• 1 teaspoon sesame oil
• 3 scallions, sliced
• 4 soft-boiled eggs, for serving (I used hard-boiled)
• 2 teaspoons sesame seeds, for serving

Preparation:

1. First, prepare the noodles. Add 2 Ramen cakes to 4 cups of boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water. Set aside.
2. Heat 1 teaspoon avocado oil in a skillet over medium-high heat. Cook pork, stirring occasionally, until browned and cooked through – about 5 minutes. Set aside.
3. Wipe out the skillet. Then add 1 teaspoon avocado oil in the same skillet at medium-high heat. Add garlic and ginger and cook for about 3 minutes. Then add mushrooms and cook for about 4 minutes. Set aside.
4. Again, to the same skillet over medium-high heat, add the remaining teaspoon of avocado oil. Add the corn and the bok choy and cook until crisp tender, about 1 minute.
5. Add back the pork and mushroom mixture, along with the broth, tamari, arrowroot and sesame oil. Cook until heated through and slightly thickened, about 1 minute. Remove from heat and stir in noodles and scallions.
6. Serve topped with eggs and sesame seeds.