I will be the first to admit I'm an avid recipe follower. Not because I don't trust my cooking abilities, but because, well by the time dinner rolls around, I'm tired and lazy and just want to make things as easy as possible.
But tonight I didn't really have a gameplan and decided to just wing it with what I had moderately planned for.
I had taken out a leftover cooked Asian Flavored Pork Tenderloin from the freezer to defrost. I really didn't know what to do, since I wasn't jonsing for our usual lettuce wraps with our leftover tenderloin.
I also had some nice veggies to use from the farmers market before they went bad.
So I opted for a Asian Pork and Ramen and Zucchini Noodle Soup.
The results were REALLY good and we were both really satisfied with the flavor, textures and fillingness of the meal.
Asian Pork, Rame and Zucchini Noodle Soup.
2 packages ramen noodles - any flavor
1 can beef broth
1 pork tenderloin, cooked and shredded or diced
2 golden zucchini, shredded long wise to be like noodles
4 green onions sliced
2-3 tsp. fresh ginger minced
2 cloves garlic crushed
1 shake of red pepper flakes
1/2 package cole slaw mix
soy sauce to taste
In a large stock pot, combine 1 can beef broth and 8-10 cups water, depending how many veggies you're going to add. Add in ginger, garlic, red pepper flakes and green onion and bring to a boil.
Prepare your veggies and meat. Toss in the veggies and cole slaw mix and meat to the simmer in the stock pot. 10 minutes before you're ready to eat, add in the ramen noodles and 1 flavor packet. Serve when noodles are done and top with green onion.