Hoisin Pork + Ramen Noodles
Transform ultra low-cost ramen noodles into a hearty, delicious and flavourful dinner that is worthy of a payday splurge, without the hefty cost. Pork tenderloin is roasted in a sweet and sticky sauce along with onions, carrots and frozen peas then tossed into your University go-to. With only 30 minutes to make, this Hoisin Pork + Ramen Noodles is the answer to the age-old question of "what's for dinner?".
Ingredients
- 1/3 cup hoisin sauce
- 3 tbsp soya sauce
- 3 tbsp shaoxing wine (Chinese cooking wine) Optional, see note
- 2 tbsp sugar
- 1 tbsp canola oil
- 1/2 tsp fish sauce
- 4 cloves garlic minced
- chili flakes Optional - to taste
- 1 medium yellow onion (about 3/4 cup, sliced)
- 1 cup carrots (cut batonnet style, or small and uniform!)
- 1 pork tenderloin (1 pound)
- 3/4 cup frozen peas
- 3 squares ramen noodles
- Green Onions for garnish
Instructions
- Preheat oven to 450 degrees. In small bowl, mix hoisin, soya sauce, shaoxing wine (or substitute, see note), sugar, canola oil, fish sauce, garlic and chili flakes.
- Place onions and carrots in middle of baking/casserole dish the length of pork tenderloin. Place pork tenderloin the in the middle and pour sauce mixture over.
- Bake in oven, uncovered for 20-25 minutes. At the 15 minute mark of cooking, baste the tenderloin and then add frozen peas and stir to incorporate. Return to oven.
- Boil water and cook ramen noodles for about 2 minutes. Drain.
- Remove pork from oven and remove from baking dish to rest. Toss prepared ramen noodles in sauce and veggie mixture. Thinly slice pork.
- Portion-out noodles into three bowls. Top with pork and green onions as garnish. Enjoy!
Notes
Don't have Shaoxing wine (aka Chinese Cooking Wine)? Substitute with gin or chardonnay white wine or use apple juice or white grape juice. If using juice, please omit sugar in sauce!