Ramen Noodle Bowls

These have become a family favorite! I highly recommend the Cook's Country magazine - it's amazing. The best food magazine I've ever read, hands down. Here's a link to their recipe: www.cookscountry.com/recipes/10051-one-pan-noodle-bowls

INGREDIENTS
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise 1/4 inch thick
2 1/4 cups chicken broth
2 tablespoons vegetable oil
4 ounces white mushrooms, trimmed and sliced thin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3 (3-ounce) packages ramen noodles, seasoning packets reserved for another use
12 ounces broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

DIRECTIONS
Whisk 1 tbsp hoisin, 1 tbsp soy sauce, and cornstarch together in a bowl. Add sliced pork and toss to coat. Set aside.

Whisk broth, remaining 3 tbsp hoisin, and remaining 2 tbsp soy sauce together in another bowl and set aside.

Heat 1 tbsp oil in large, nonstick skillet or wok 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 broth mixture and bring to a boil. Arrange the noodles in skillet in a single layer; cover, reduce heat to medium.  Cook about 3 minutes. Noodles will be soft on bottom, but still dry on top.

Uncover first skillet and use tongs to flip noodles and stir to separate. Spread noodles in an even layer and scatter broccoli over the top of them. Cover and cook until noodles and broccoli are tender, about 3 more minutes, tossing halfway through.

At the same time, in another skillet, add 1 tbsp oil and heat over medium-high heat. Add the pork in a single layer and cook until browned on one side (1-2 minutes). Flip each slice and brown the other side, then stir to make sure pork is cooked through.

Divide among 4 bowls and top with the scallions.