Chinese Pork

Cathi Taylor


I call this Chinese Pork for lack of a better name. It's kind of a lo mein.

It's very forgiving; the amounts used, etc. My family loves this. It makes a lot, and the leftovers are good as well.

It's very easy to prepare, takes less than a half hour and I do it all in one large pot! What's better than that? Hope you like it.

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5 - 6


5 Min


30 Min


Stove Top


1 Tbsp
1 lb
pork (any boneless will do) cut in small slices
4 pkg
ramen noodles
1 1/2 c
water (or more as needed)
16 oz
bag of frozen asian syle vegetables
16 oz can(s)
bean sprouts
8 oz can(s)
water chestnuts, sliced
15 oz can(s)
baby corn spears
1 1/2 Tbsp
soy sauce

Directions Step-By-Step

Heat a large pot (I use my 8 qt pasta pot) over medium heat. Add oil, then pork. Cook until pork is almost done.
Add the ramen (broken up), the flavor packets, and then mix in all the other ingredients. Heat until it boils. Stir once in a while so it doesn't stick to the bottom. It's done when the noodles are completely softened.
We serve it with Chinese noodles for additional texture and crunch. Hope you like it as much as my family does.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Quick & Easy
Hashtag: #ramen