| 1
tbl |
sesame oil |
| 1 lb | ground pork |
| 2 cloves | garlic, minced |
| 1 small head | Napa cabbage, thinly sliced |
| 2 cups | match stick carrots |
| 2 stalks | celery,
minced |
| 8 oz | mushrooms, sliced |
| 1 packet |
ramen noodles (any flavor) |
| 3 tbl |
hoisin sauce |
| 2 tbl | soy sauce |
| ¾ cup | coconut milk |
| 1 tbl |
rice vinegar |
| 2 tsp |
red chili paste |
| chopped green onions for garnish |
Heat
a large skillet with high sides to medium high. Add the
sesame oil then the ground pork. Cook the ground pork,
crumbling it as it cooks. Add the garlic, seasons from
the ramen packet, Napa cabbage, carrots, celery, and mushrooms
and cook for 5 minutes or until the vegetables are tender.
While the pork and vegetables are cooking, break the ramen
noodles into bit sized pieces, heat some water to boiling,
cook the noodles, and drain them. Mix the hoisin sauce,
soy sauce, rice vinegar, and chili paste together and pour it
into the vegetable and pork mixture and turn the temperature
to medium. Add the ramen noodles and stir everything
together. Serve garnished with the green onions.