Twice-cooked pork with scallions and noodles

porknoodles.jpgThis is a dish Mom would make occasionally as an alternative to normal stir-fry served with rice. It's really quick and easy, and is particularly handy if you want something fast and don't have rice made. It's kind of like lo mein.

One key to making this quick and easily is having pre-cooked and pre-cut frozen stir fry meat. I do this for beef, chicken, pork, and turkey and it's great for making a quick meal. I defrost in the microwave - 45 seconds at full power for a single serving of 3.0 to 3.5 oz. of meat.

Clean and cut the scallions. Separate the white part from the green part, and cut each part into 1" long pieces. I used purple scallions from CSA Week #2.

Prepare just the noodles from a package of ramen noodles. Do not use the broth packet. Drain when done. The noodles work with the dish, and they cook really, really fast. A win all around.

Heat a sauté pan over medium heat. Add a little olive oil. Add the white part of the scallions and cook to soften.

Add the pork and brown lightly.

Add the green parts of the scallions, garlic powder, black pepper, stir fry sauce, and a little soy sauce. Cook for a minute. I like the Lee Kum Kee vegetarian stir fry sauce. It goes well with pork.

Remove from the heat and add the noodles. Stir to combine with the sauce. Serve.

Update: I went back to do calorie counts for this dish and they're high: 557 calories!

The crux of the problem is that a package of ramen noodles is actually considered to be two servings! I don't know anyone who eats a half package of ramen noodles, but OK. Using just half of the noodles brings the dish down to a more respectable 367 calories, however.

Update 7/3/2013: I switched to using a half package of ramen noodles (organic), and added broccoli. That should reduce the calories and make it healthier!

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