Asian Pork and Noodle Skillet

2 medium carrots
1 med red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each)
2 Tbsp toasted sesame oil
2 Tbsp Asian seasoning mix
4 pkg oriental flavor ramen noodles
1 Tbsp vegetable oil
4 Cups water

1. Cut carrots into julienne strips using Julienne Peeler. Cut bell
pepper lengthwise into 1/4 inch strips using Chef's Knife. Slice green
onions; set aside tops for garnish.

2. Using Boning Knife, trim fat and silver skin from pork tenderloins.
Slice pork lengthwise into four strips. Thinly slice strips crosswise.
Combine pork, sesame oil, seasoning mix and two of the ramen seasoning
packets in Classic Batter Bowl; mix well with Classic Scraper.

3. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3
minutes or until shimmering. Add half of the pork. Cook and stir 2-3
minutes or until browned; remove pork from skillet and keep warm. Repeat
with remaining pork.

4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until
crisp-tender. Add water and remaining ramen seasoning packets; stir to
loosen browned bits from bottom of skillet using Bamboo Spatula. Add
ramen noodles and green onions to skillet. Cover; bring to a boil and
cook 4-5 minutes or until noodles are softened. Add pork; stir to break
apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes
or until pork is heated through. Garnish with reserved green onion tops.
you can use chicken breasts cut into strips, if you prefer
The main difference that I make is that I put about 4 cups frozen stir
fry vegetables in there instead of the carrots, bell peppers and onions.
That way you get more vegetables, and less prep time. Also, I only use
one pork tenderloin, if you find one big enough, you don't have to worry
about having two.



-via former mlob recipe blog