Asian Pork and Veggie Ramen

1. Prepare Pork Marinade

Whisk together 1 tablespoon of hoisin sauce, 1 tablespoon of soy sauce, and the cornstarch in a bowl. Add the sliced pork tenderloin to the bowl and toss to coat it thoroughly, then set it aside to marinate while you prepare the other ingredients.

2. Prepare Broth Mixture

In another bowl, whisk together the chicken broth, the remaining 3 tablespoons of hoisin sauce, and the remaining 2 tablespoons of soy sauce. Set this mixture aside as well.

3. Cook Mushrooms

Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are browned.

4. Add Ginger and Garlic

Once the mushrooms are browned, add the grated ginger and minced garlic to the skillet. Cook for about 30 seconds until fragrant, ensuring not to let the garlic burn.

5. Add Broth and Cook Noodles

Pour the broth mixture into the skillet and bring it to a boil. Arrange the ramen noodles in the skillet, cover, and reduce the heat to medium. Let the noodles cook for 3 minutes. Uncover the skillet, flip the noodles, and stir them to help separate them. Spread the noodles evenly in the skillet and scatter the broccoli florets over the top. Cover the skillet again and cook for another 3 minutes, tossing the broccoli halfway through.

6. Cook Pork

Wipe the skillet clean and heat the remaining 1 tablespoon of vegetable oil over high heat until just smoking. Add the marinated pork in a single layer, breaking up any clumps, and cook without stirring for 1 minute. Stir the pork and continue to cook until it is no longer pink, about 1 minute longer.

7. Combine and Serve

Divide the pork among the bowls of noodles and vegetables. Sprinkle the sliced scallions over the top of each bowl and serve your delicious Asian Pork and Veggie Ramen hot. Enjoy!