Anti Inflammatory Classic Pork Noodle Bowls

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Classic Pork Noodle Bowls

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Ingredients

4 servings

For the pork

1 lb pork tenderloin
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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Chef's tip
Choose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
1 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
½ tsp salt
¼ tsp black pepper

For the broth

4 cups low-sodium chicken broth
2 cups water
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger, peeled and finely grated
3 cloves garlic, minced
1 tbsp rice vinegar
1 tsp chili garlic sauce

For the noodles

8 oz dried ramen noodles or lo mein noodles

For the soft-boiled eggs

4 large eggs

For the toppings

2 cups baby bok choy, halved lengthwise
1 cup shredded carrots
3 scallions, thinly sliced (green tops only)
1 tbsp sesame seeds (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Gently lower the eggs into the boiling water and cook for exactly 7 minutes. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes, then peel and halve lengthwise. Set aside.
2
Pat the pork tenderloin dry and season all over with the salt and black pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork and sear, turning every 2–3 minutes, until browned on all sides and an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–15 minutes total. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.

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