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Peanut and pork ramen

14

  • Prep Time15 min
  • Total Time25 min
  • Makes4 servings
peanut and pork ramen on a white plate

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 450 g pork loin, cut into 1/2-in. strips

  • 2 100-g pkgs chicken ramen noodles

  • 1 tbsp canola oil

  • 1 tbsp brown sugar

  • 3 tbsp warm water

  • 1/4 cup smooth natural peanut butter

  • 2 tbsp lime juice, (1 lime)

  • 1 tbsp sriracha hot sauce

  • 2 tsp fish sauce

  • 3 mini cucumbers, sliced

  • 1 340-g pkg heirloom cherry tomatoes, halved

  • 1/4 cup fried shallots, (optional)

Instructions

  • COAT pork with 1½ tsp seasoning mix from ramen noodles in a bowl.

  • COOK noodles following package directions, omitting seasoning mix, until just tender, about 3 min. Drain and rinse with cold water.

  • HEAT oil in a large non-stick frying pan over medium-high. Add pork and cook until no pink remains, 3 to 5 min. Remove from heat.

  • DISSOLVE sugar in water in a medium bowl. Whisk in peanut butter, lime juice, sriracha and fish sauce.

  • DIVIDE ramen among 4 plates and top with pork, cucumbers and tomatoes. Drizzle with dressing. Sprinkle with fried shallots.

Chef Secrets with Chuck Hughes: Perfect pork crackling

Nutrition (per serving)

Calories 559, Protein 35g, Carbohydrates 44g, Fat 28g, Fibre 4g, Sodium 932mg.

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