Asian Pork, Mushrooms and Noodle Stir Fry

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This was fantastic.

I choose to use a whole pork loin instead of just the tenderloin so the pork was a little different but it came out really tender. I just cut off of the pork loin until I had about a pound that was cut into 1/2″ pieces. I also used the ramen noodles, discarding the seasoning packets as it was easier to find and work with than the the other (I assumed). I did only use 8 oz. of mushrooms instead of the 10. That was simply because the packages were 8 oz. each.

It was also somewhat fascinating to me to cook the eggs in the oil. They cooked up really quick and nice. It does say to use a “very large skillet” and you should definitely use a big one. I tried using a large (but not huge) skillet and had to ultimately transfer it to the wok to finish. Why I didn’t use the wok to begin with, I don’t know.

http://www.foodandwine.com/recipes/asian-pork-mushroom-and-noodle-stir-fry

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