𝒦𝒾𝓌𝒾𝒹𝒾𝓃𝑜𝓀 | TheLadyHarley

* Sub Ground Pork: w chicken or turkey if you didn't want to do pork.
** Sub Chinese Five Spice: with 1/4 tsp cinnamon & 1/4 tsp black pepper. It is not the exact same, but it works great.
*** Sub for Mirin: 2 tbs of rice vinegar + 1 tbs of honey.

Remove from heat & immediately add in meatballs & roasted broccoli. Toss until everything is coated.
Garnish with tons of green onion. Serve over rice.

PDF
drive.google.com/file/d/1CpeQ...

Remove from heat & immediately add in meatballs & roasted broccoli. Toss until everything is coated.
Garnish with tons of green onion. Serve over rice.

Toss until fragrant (about 1min). Pour in 1/4 cup soy, 1 tbs rice wine, 1 tbs honey, 2 tbs mirin & cornstarch. Whisk until incorporated. Simmer 5-10 minutes until it thickens and bubbles get fat and sticky.

Make Sauce: With about 5-10 minutes to go on the meatballs, make sticky glaze. Use the same pan you fried the meatballs in. Add 1 tsp sesame oil & heat to warm. Add garlic, ground ginger & green onion.

Once sesame seeds look golden & toasty (2 mins), remove the meatballs and line them up on the other side of your baking sheet next to broccoli. Bake entire sheet 15-20 minutes.

Bake Meatballs: Dip one side of each meatball into sesame seeds. In large skillet, heat 1 tbs sesame oil on medium-high heat. Place meatballs sesame side down into oil.

Make Meatballs: In large bowl, add all meatball ingredients (1 lb ground pork, 1 minced clove
garlic, ½ tsp ground ginger, 1/2 tsp Chinese Five Spice, salt, 1/4 cup Panko, & 1 chopped green onion). Mix until everything is well incorporated. Roll 2 tbs sized meatballs.

Preheat oven to 350°. Line baking sheet with parchment or non-stick spray. Chop broccoli & pile on one side of baking sheet. Sprinkle salt and small amount of 1tbs sesame oil. Toss & let it.

GLAZE
1 tsp sesame oil
1 clove garlic minced
1/2 tsp ground ginger
1/4 cup soy sauce
1 tbs rice vinegar
1 tbs honey
2 tbs mirin***
1 tsp cornstarch
2 green onions

Glazed Sesame Pork Meatballs
& Broccoli
1 lb ground pork*
1 clove garlic minced
1/2 tsp ground ginger
1/2 tsp Chinese Five Spice**
pinch salt
1/4 cup panko breadcrumbs
1 green onion (plus more for garnish& sauce)
3 tbsp sesame seeds
1 head broccoli chopped small
1 tbs sesame oil

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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.

Divide noodle mixture evenly among individual bowls; tent with aluminum foil.
5. Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking.

4. 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.

3. 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.

2. 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.

Instructions
1. 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.

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.

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.

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.

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

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.

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

Ingredients
¼ cup hoisin sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1 (12-ounce) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick
2 ¼ cups water

One Pan Noodle Bowls
gifted to me from my sister from ATK/ Cooks Country

look at the difference in color between his face and his hand