One-Pan Noodle Bowls
Could we find a way to cook the meat, noodles, and vegetables all in the same pan?
Why This Recipe Works
For Asian-style 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. 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 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. 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.
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