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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Developed this recipe on the fly last night when I found out I was short on hoisin sauce and had an extra mango left over from making tarts. Ingredients:
6 (3 ounce) packages top ramen noodles (any flavor) |
1/4 head cabbage, chopped |
8 ounces carrots, shredded |
1 medium white onion, sliced thinly |
5 scallions, chopped |
3 -4 tablespoons hoisin sauce |
soy sauce |
1 1/2 teaspoons white pepper |
12 ounces pork loin, sliced thinly |
1 medium mango, diced |
1 tablespoon sriracha hot sauce |
1 1/2 tablespoons plum sauce |
2 teaspoons fish sauce |
1/2 lime, juice of |
1 tablespoon water |
1 tablespoon cornstarch |
1 tablespoon sugar |
2 teaspoons white vinegar |
Directions:
1. Place all ingredients for the mango puree in a blender and blend until smooth.
2. Take a 4 quart pot and fill 2/3 to 3/4 of the way with water and set to boil on high. Cover the pot with a lid if you have one.
3. Set your wok on medium high and add oil.
4. Add onions, scallions and pork, tossing quickly and adding salt and white pepper.
5. When the meat has had about 20 seconds to cook, add the cabbage and carrots and toss for another 45 seconds.
6. Add the mango puree and stir almost continuously for 5-8 minutes until you're sure that the meat is nearly cooked through. Turn down the heat to low while you tend to the noodles.
7. When the water boils, toss in the Ramen noodles, reserving the seasoning packets, and cook until nearly done. Remove the noodles from the heat and add the seasoning packets. Stir.
8. Using a slotted pasta spoon, transfer the Ramen to the wok. Add the hoisin and soy sauce, tossing to combine.
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