Ingredients:

  • 350 g (12 oz) Pork Tenderloin or thin-cut Shoulder, sliced into thin, bite-sized strips
  • 1 tbsp (15 ml) Low Sodium Soy Sauce (for marinade)
  • 1 tsp (5 ml) Toasted Sesame Oil (for marinade)
  • 1 tsp (5 ml) Cornflour (cornstarch)
  • ½ tsp (2.5 ml) Freshly ground Black Pepper
  • 3 packs (approx. 85g / 3 oz each) Dried Instant Ramen Noodles (flavour packets discarded)
  • 1 tbsp (15 ml) Vegetable Oil (for tossing noodles)
  • 2 tbsp (30 ml) Vegetable Oil or Groundnut Oil (for frying)
  • 4 cloves Garlic, minced
  • 2 cm (¾ inch) piece Fresh Ginger, grated
  • 1 large Carrot, julienned (thin strips)
  • 1 large Red Bell Pepper, sliced thinly
  • 200 g (7 oz) Pak Choi (Bok Choy) or Savoy Cabbage, chopped roughly
  • 4 Spring Onions (scallions), sliced (separate white and green parts)
  • 4 tbsp (60 ml) Soy Sauce (dark or regular, for sauce)
  • 2 tbsp (30 ml) Oyster Sauce (or Hoisin sauce)
  • 1 tbsp (15 ml) Rice Vinegar
  • 1 tbsp (15 ml) Brown Sugar (packed)
  • 1 tsp (5 ml) Sriracha or Chilli Garlic Sauce (adjust to taste)
  • 2 tbsp (30 ml) Water or Chicken Stock
  • 1 tbsp (15 ml) Toasted Sesame Seeds (for garnish)
  • Reserved Green Spring Onion slices (for garnish)

Instructions:

  1. Combine the pork strips with cornflour, 1 tbsp soy sauce, sesame oil, and pepper. Toss well and set aside for at least 15 minutes while prepping other ingredients.
  2. Whisk together the sauce ingredients: 4 tbsp soy sauce, oyster sauce, rice vinegar, brown sugar, sriracha, and water or stock until the sugar is dissolved. Set aside.
  3. Prep all vegetables and aromatics (garlic, ginger). Keep the harder vegetables (carrot, pepper) separate from the softer ones (pak choi).
  4. Cook the ramen noodles according to package directions, typically 2-3 minutes, until just al dente. Drain immediately, rinse briefly with cool water, and toss lightly with 1 tbsp of vegetable oil to prevent clumping.
  5. Place the wok over high heat until it just begins to smoke. Add 1 tbsp of frying oil. Add half the marinated pork, cook for 2–3 minutes until browned, and remove immediately. Repeat with the remaining oil and pork.
  6. Reduce the heat slightly to medium-high. Add the minced garlic, grated ginger, and the white parts of the spring onion to the wok. Cook for 30–60 seconds until fragrant.
  7. Add the carrot and red pepper. Stir-fry aggressively for 2–3 minutes until they begin to soften but still have a good crunch ('tender-crisp').
  8. Add the pak choi (or cabbage). Stir-fry for 1 minute until wilted.
  9. Push the vegetables to one side of the wok. Return the cooked pork and add the prepared ramen noodles to the wok.
  10. Pour the prepared Umami Stir-Fry Sauce evenly over the noodles and pork mixture.
  11. Using tongs or a spatula, toss everything together vigorously for 1–2 minutes, ensuring the sauce coats the noodles evenly and the pork is reheated. The sauce should reduce slightly and become glossy.
  12. Transfer immediately to warm serving bowls. Garnish generously with the reserved green spring onion slices and toasted sesame seeds.