Source: The National Pork Board


15 mins


35 mins



What You’ll Need

8-ounce Prairie Fresh® pork tenderloin (thinly sliced)

4 cups no-salt-added vegetable stock

2 teaspoons hot chili sauce (or to taste)

1 teaspoon vegetable oil

1 tablespoon teriyaki sauce

1 cup shiitake mushrooms (or chestnut mushrooms, sliced)

1 ½ cups baby bok choy (or other Chinese greens, sliced)

1 red pepper (deseeded and sliced)

4 ounces ramen noodles (drained, plain without spice packets)

½ cup matchstick carrots

1 red chili (deseeded and sliced)

4 fresh cilantro springs

1 lime (cut into wedges, for garnish/optional)

1 egg (soft-boiled, for garnish/optional)


  1. Add the stock to a large saucepan with the chili sauce and bring to a boil. Turn down the heat and simmer for 2 minutes. Meanwhile, heat the oil in a non-stick frying pan, add the pork and cook for 7 minutes, turning once.
  2. Add the teriyaki sauce and 3 tablespoons of water to the pan with the pork. Cook pork for another 2 minutes or until the juices run clear.
  3. Add the mushrooms, bok choy, pepper, noodles, and carrots to the chili broth. Cover and simmer for 4 minutes until the noodles and vegetables are tender.
  4. Divide the noodles and vegetables between 2 bowls and ladle over the broth. Top each dish with the pork slices, chili, lime, half of soft-boiled egg, and cilantro. Serve immediately.