Our October recipe of the month is Sweet Pork Stir Fry. To be honest with you, my children are pretty picky when it comes to stir fry. There is only one stir fry recipe I make that they really like. This is one that they tend to pick around and eat only their favorite pieces.
When this recipe was in the testing phase, I had to make it often to get it just right. Since it was not my children’s favorite, I made it for my mother-in-law and father-in-law. It was such a hit with them that my mother-in-law called me a few days later asking for the recipe because she wanted to make it for her own in-laws! That was almost two years ago, and they are still making this recipe regularly.
What I really like about my in-laws using this recipe regularly is that they have made this recipe their own. They try different vegetables depending on what sounds good to them – carrots, celery, onions, mushrooms, and asparagus. They will change out the meat depending on what is on sale at the grocery store or even skip on the meat to make a vegetarian meal. They will also switch the noodles out for brown rice sometimes.
This past winter they invited me over to share a meal and they made this recipe for me. This recipe has been one that we have enjoyed together and I hope you can enjoy it with friends and family too!
Ramen Noodle Skillet was a hit with my kids when they were in school and it still is one of my favorite recipes. I think the noodles were the attraction for them. I like it because you can use just about any vegetable that you have in your garden or vegetable drawer, only one pan gets dirty, and you can have the meal on the table in 15 minutes.
Meat is the more expensive part of meals in the US. The bad news is that the money people are saving because of the gas price drop in recent weeks is likely to be offset by increased prices in beef, pork, and chicken. USDA is predicting meat prices to increase 3.5 percent to 4.5 percent in 2012.
The Ramen Noodle Skillet recipe can help you stretch your meat dollar. If you have leftover chicken, pork chop, or roast, you can store them in the freezer instead of letting them dry out in the refrigerator. When you have about 2 cups, thaw, for Ramen Noodle Skillet and you have another meal without additional meat expense.
Ramen Noodle Skillet
- 2 teaspoons vegetable or olive oil
- 1 cup onion, chopped (about 1 medium onion)
- 1 carrot, chopped or sliced into small pieces
- 2 cups frozen broccoli stir-fry vegetable mixture, thawed
- 2 cups cooked meat or poultry cut into bite-size pieces
- 1 cup water
- 1 (3-ounce) package beef-flavored instant ramen noodles, broken into pieces
- Heat oil in a large skillet. Add onion and carrots and sauté until soft (about 5 minutes).
- Thaw the broccoli mixture in the microwave and drain.
- Add the broccoli and cooked meat to the skillet. Stir and heat (about 1-2 minutes).
- Add the noodle seasonings to the water and stir into the pan.
- Break apart the ramen noodles. Add to the skillet when the water simmers. Stir to moisten the noodles. Cover the skillet and cook until done (about 2 minutes).
- Serve immediately.
- Use cooked meat and vegetables from other meals.
- Substitute 1 pound of ground beef or turkey to yield two cups of meat.
- Rinse cooked, crumbled ground beef with hot tap water to reduce fat by 50 percent.