One-Pan Noodle Bowls
By Cecelia JenkinsPublished on August 14, 2017
Time
55 minutes
Yield
Serves 4
Ingredients
Before You Begin
It doesn’t matter which flavor of ramen noodles you buy since you won’t be using the seasoning packets sold with the noodles. Don’t discard the packets; you can use them to flavor freshly popped popcorn. Serve the noodle bowls with Sriracha hot sauce.
Instructions
- Whisk 1 tablespoon hoisin, 1 tablespoon soy sauce, and cornstarch together in bowl. Add pork and toss to coat; set aside. Whisk water, remaining 3 tablespoons hoisin, and remaining 2 tablespoons soy sauce together in second bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
- Add water mixture and bring to boil. Arrange noodles in skillet in single layer; cover and reduce heat to medium. Cook until noodles have softened on bottoms (tops will still be dry), about 3 minutes.
- Uncover skillet and, using tongs, flip noodles and stir to separate. Spread noodles in even layer and scatter broccoli over top. Cover and cook until noodles and broccoli are tender, about 3 minutes, tossing halfway through cooking. Divide noodle mixture evenly among individual bowls; tent with aluminum foil.
- Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add pork in single layer, breaking up any clumps, and cook without stirring until browned on bottom, about 1 minute. Stir and continue to cook until pork is no longer pink, about 1 minute longer. Divide pork among bowls. Sprinkle with scallions and serve.
Time
55 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
NOTE: This recipe was updated in May of 2025 (it now calls for water instead of chicken broth). For flavorful noodle bowls mounded high with deeply seasoned meat and vegetables that didn’t require every pan in the kitchen to prepare, we started with ramen noodles. Widely available (even at convenience stores) and incredibly quick-cooking, these inexpensive noodles were the perfect choice for this one-pan dish. We ditched the seasoning packets and created a rich broth by first browning sliced mushrooms to concentrate their flavor and then adding aromatic garlic, grated ginger, chicken broth, hoisin sauce, and soy sauce. The noodles cooked in the broth until the liquid was completely absorbed, and the broccoli steamed atop the noodles until it was bright green and tender. We then flash-seared pork with soy sauce, hoisin sauce, and a bit of cornstarch (to encourage the sauce to cling to the meat). We finished the noodle bowls with a sprinkle of aromatic scallions.
Before You Begin
It doesn’t matter which flavor of ramen noodles you buy since you won’t be using the seasoning packets sold with the noodles. Don’t discard the packets; you can use them to flavor freshly popped popcorn. Serve the noodle bowls with Sriracha hot sauce.
Instructions
- Whisk 1 tablespoon hoisin, 1 tablespoon soy sauce, and cornstarch together in bowl. Add pork and toss to coat; set aside. Whisk water, remaining 3 tablespoons hoisin, and remaining 2 tablespoons soy sauce together in second bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
- Add water mixture and bring to boil. Arrange noodles in skillet in single layer; cover and reduce heat to medium. Cook until noodles have softened on bottoms (tops will still be dry), about 3 minutes.
- Uncover skillet and, using tongs, flip noodles and stir to separate. Spread noodles in even layer and scatter broccoli over top. Cover and cook until noodles and broccoli are tender, about 3 minutes, tossing halfway through cooking. Divide noodle mixture evenly among individual bowls; tent with aluminum foil.
- Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add pork in single layer, breaking up any clumps, and cook without stirring until browned on bottom, about 1 minute. Stir and continue to cook until pork is no longer pink, about 1 minute longer. Divide pork among bowls. Sprinkle with scallions and serve.
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