Pork and Veggie Ramen Bowls

 

Whenever I make a pork roast I end up with leftovers and I'm always looking for recipes that will use them up. I saw a similar idea to this over on Tik Tok and decided to experiment. 

Peeps, this recipe is sooooo good! 

It only takes about 20 minutes from start to finish and makes 4 generous servings. I use my leftover pork roast but you could use pork tenderloin or even pork chops. It's a simple combination of flavors but the end result is amazing! I used carrots, broccoli, snow peas, and bok choy but you could easily sub your favorite veggies. 

Pork And Vegetable Ramen Bowls

Ingredients

2 (85 gr/3 oz) pkgs ramen noodles

1 lb pork, cooked, sliced thinly 

1 Tbsp oil

1/4 cup brown sugar

1/2 cup soy sauce

1 - 2 Tbsp chili garlic sauce

1/2 cup carrots, sliced thinly

1/2 cup broccoli, chopped

1/2 cup bok choy, sliced thinly

1/2 cup snow peas, cut in half

green onions & sesame seeds for serving

Directions

Open ramen noodles and discard flavor packages (save for another use). Cook noodles in boiling water for 3 minutes. Drain and set aside. 

First photo is the brand of noodles I used, for reference.

Set drained noodles aside while you prepare veggies and pork.

While noodles are cooking, heat oil over medium heat in a large pan. Add the vegetables and stir fry until done - about 5 - 8 minutes. (I like to cook them for about 5 minutes then add a few tablespoons of water and put the lid on so they steam for another 2 - 3 minutes.) Add in the brown sugar, soy sauce, and chili garlic sauce. Reduce heat and simmer about 5 minutes, until vegetables are cooked to your preference and sauce is sticky. 

Add in the cooked, sliced pork.

Cook until pork is heated through. 

Add the cooked noodles to the pan and cook and stir until the noodles are heated and coated in sauce. 

Serve in bowls, sprinkled with green onions and sesame seeds. 

The brand of noodles I buy (see photo above) comes with little packets of soy sauce and chili sauce so I serve the ramen bowls with those packets for guests who like to add more to their noodles. 

Pork and Veggie Ramen Bowls make a quick and easy lunch or dinner and work well to make ahead as they will keep, covered, in the fridge for a few days. 

If you don't have leftover pork you can use raw pork - in the step where you would heat up the leftovers, simply cook the raw pork instead. 

Mediterranean Brown Rice Salad

Sometimes you need to step outside your comfort zone and just try something new. 

We don't generally eat rice in salads but after trying this recipe that will be changing. The textures and flavors and colors of this salad are amazing. It does take a little bit of prep but nothing too crazy. 

If you are looking for something different to bring to a potluck or family dinner, try this! Mom brought it to her church dinner and they loved it. A healthier alternative to the usual heavy macaroni or potato salad. 

Mediterranean Brown Rice Salad

Ingredients

Dressing

3 Tbsp olive oil

2 Tbsp apple cider vinegar

1 Tbsp honey

2 cloves garlic, minced

2 tsp dried dill 

juice of 1 lemon

salt & pepper

Salad

1 cup brown rice, uncooked

2 bell peppers, diced

1/2 cucumber, diced

1 1/2 cups cherry tomatoes, halved

1 (341 ml) can corn 

1 small purple onion, diced

1 (540 ml) can chickpeas, rinsed and drained

3 cups spinach, chopped

1 (210 ml) jar sundried tomatoes, drained and chopped

1/2 cup feta (divided)

1/2 cup pine nuts (divided)

Directions

Whisk together dressing ingredients until well mixed. Set aside.

Cook brown rice as per package instructions. Let cool.

In a large bowl, mix together cooled rice, peppers, cucumber, tomatoes, corn, onion, chickpeas, spinach, sundried tomatoes, and 1/4 cup of the feta and pine nuts. 

Drizzle the dressing over the salad and toss gently to coat. 

Chill, covered, until ready to eat - at least 2 - 3 hours. When ready to serve, sprinkle with remaining 1/4 cup feta and pine nuts. 

Easy peasy, good for a crowd, full of healthy ingredients, and, most importantly, super delicious!

As with most salads, you can sub ingredients or switch them up to suit your preferences. Throw in some olives if you like olives, add more spinach or less corn.... you get the point! 

The next time I make this I might at some chicken and just have it as a meal instead of a side.