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Pork and Vegetables Stir Fry Ramen Noodles

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This was a huge hit! Everyone loved it and wanted me to make it again!

  • 1 pound boneless pork chops, sliced
  • ¼ cup Szechuan peppercorns, ground
  • 1 teaspoons salt
  • 1 tablespoon peanut oil

Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.

Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.

  • 2 tablespoons peanut oil
  • 1 teaspoon sesame oil
  • 1 tablespoons fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 red chili, deseeded and chopped
  • 2 cups Cremini mushrooms, sliced
  • 1 medium red pepper, sliced
  • 1 cup green beans, trimmed and cut in half
  • ½ cup green onions, chopped
  • ½ cup cilantro, chopped

Sauce

  • ¼ cup oyster sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon Shao Shing Hua Tiao cooking wine
  • 2 tablespoons dark soy sauce
  • 1 tablespoon ponzu sauce
  • 1 packet of Ramen noodles, cooked according to package instructions

Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.

Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.

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