fireman bob's deluxe ramen pork surprise

(1 rating)
Recipe by
Bob Cooney
Cottonwood Heights, UT

It's Fireman Bob with another Special request for " Ramen Noodles " This ones' for YOU Mary!!! Hope You and All who try it Love it!!! Sincerely, Fireman Bob :) NOTE: Prep time does NOT include Marinating time.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 2 Hr 10 Min
method Slow Cooker Crock Pot

Ingredients For fireman bob's deluxe ramen pork surprise

  • 24 pkg
    ramen noodles - uncooked - set aside seasoning pouchs - divided
  • 4 Tbsp
    dark sesame oil - divided
  • 3 lb
    pork tenderloin, trimmed and cut into 1/2 inch wide and 2-inch strips
  • 1/2 c
    salsa - fresh - may use bottled
  • 6 clove
    garlic - diced - fine
  • 3 tsp
    fresh ground ginger
  • 12 slice
    hickory smoked bacon - chopped - 1/2 inch pieces
  • 1 c
    each julienned mustard greens, baby spinach leaves, kale
  • 1 c
    red bell pepper - cut into 2 inch strips
  • 1 c
    green bell pepper - cut into 2 inch strips
  • 1 c
    yellow bell pepper - cut into 2 inch strips
  • 4 lg
    julienned carrots - cut into 2 inch strips
  • 2 c
    green onions - both the green and white - cut - 2 inch on diagonal
  • 4 Tbsp
    red wine vinegar
  • 3 c
    fresh cilantro leaves - chopped - divided
  • 12 c
    chicken broth - can or home made i use my home made broth - divided
  • 4 Tbsp
    soy sauce
  • 2 tsp
    red pepper flakes - crushed
  • 2 c
    parmesan cheese - shredded

How To Make fireman bob's deluxe ramen pork surprise

  • 1
    Place noodles in 3 cups chicken broth, 10 seasoning packets, 1 tablespoon dark sesame oil, allow noodles to soften. Mix to coat the noodles, cover and set aside to marinate for 2 hours. Place pork in Large bowl and add remaining seasoning packets mix together coating all.
  • 2
    Heat oil in a large nonstick skillet or Dutch Oven over medium heat.
  • 3
    Add bacon, stir-fry 3 minutes. Add pork, garlic, salsa, red pepper flakes, ginger to pan, stir-fry for 3 minutes. Add green, red, yellow bell peppers, carrots, green onions, to pan; stir-fry 3 minutes. Add mustard greens, baby spinach leaves, kale and 2 cups of the cilantro
  • 4
    Add remaining broth, soy sauce, red wine vinegar to pan. Reduce heat to low, cook for 2 hours.
  • 5
    Sprinkle remaining cilantro and parmesan cheese and Serve. Enjoy !!!
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