Ingredients
1/4 cup reduced-sodium soy sauce2 tablespoons ketchup2 tablespoons Worcestershire sauce2 teaspoons sugar1/4 teaspoon crushed red pepper flakes3 teaspoons canola oil, divided1 pound boneless pork loin chops, cut into 1/2-inch strips1 cup fresh broccoli florets4 cups coleslaw mix1 can (8 ounces) bamboo shoots, drained4 garlic cloves, minced2 packages (3 ounces each) ramen noodles
Preparation
In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through.
Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.
