2 Serves
25 Mins
Bring a large pot of water to a boil and cook the ramen noodles according to package directions, omitting the seasoning packet. Reserve half a cup of the starchy pasta water, then drain the noodles and rinse under cold water to stop the cooking process.
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JapaneseVitamin E
3 mg / 15 mgVitamin K
118 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
183 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
456 mg / 1,250 mgPotassium
1312 mg / 4,700 mgSodium
2290 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
19 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Heat one tablespoon of vegetable oil in a large frying pan or wok over high heat. Add the ground pork and cook, breaking it apart with a wooden spoon, until browned and slightly crispy. Remove the pork from the pan and set aside.
Add another tablespoon of vegetable oil to the same pan. Sauté the chopped celery and mixed vegetables for two minutes, then add the minced garlic and cook for an additional 30 seconds.
Pour the reserved pasta water into the pan, then stir in the oyster sauce and soy sauce. Use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom.
Return the cooked pork to the pan, add the rinsed noodles, and stir in your choice of hot sauce, chili paste, or sriracha to taste. Toss everything together until well combined and heated through.
Garnish the dish with fresh cilantro and serve with lime wedges on the side for squeezing over the noodles.
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Tunisian
Indian