Mushroom Free Classic Pork Noodle Bowls
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Learn more →Ingredients
4 servings
For the pork
- 1 lb pork tenderloin
- 1 tbsp vegetable oil
- 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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