The “heat” for this Szechuan recipe comes from “hot” paprika that’s combined with ground pork, Ramen noodles and frozen vegetables.
1-12 oz. Package Frozen Mixed Vegetables
1 lb. Ground Pork
3 Tbsp. Extra Virgin Olive Oil
1/2 tsp. Granulated Onion Powder
1/2 tsp. Granulated Garlic Powder
1 tsp. Hot Hungarian Paprika
2 3 oz Packages Chicken-Flavored Ramen Noodles Soup
2 Tbsp. Soy Sauce
1 Tbsp. Smooth Peanut Butter
1 tsp. Rice Vinegar
1 Tbsp. Hoisin Sauce
2 Tbsp. Fat-Free Italian Dressing
1 tsp. Chopped Japanese Pickled Ginger
1 Scallion, trimmed and thinly sliced diagonally
Put Frozen Mixed Vegetables in Bowl. Cover with warm water. Let set to thaw.
Put about two quarts of water into a 3-quart saucepan on high heat. Add one package of seasoning mix from Ramen Noodle Soup package. Bring to boil.
Place a large heavy Skillet (or Wok) on stove top on medium-high heat setting. Put the ground Pork in a quart mixing bowl with 1 Tbsp. of the oil, the onion powder, hot paprika and garlic power. Mix well to thoroughly coat meat. Add meat to hot skillet, constantly stirring and breaking up meat as it cooks about 3-4 minutes. Add 1 Tbsp of the soy sauce and the package of seasoning mix from the second Ramen Noodle Soup mix. Mix meat thoroughly.
Drain vegetables and add; cover the skillet and remove from the heat. Let sit covered for 3 minutes to heat vegetables.
Meanwhile, add ramen noodles to the boiling water. Lower the heat slightly and cook two minutes, separating noodles with a fork.
In a quart mixing bowl, blend together Peanut Butter, Soy Sauce, Rice Vinegar and Hoisin Sauce. Blend thoroughly with a wire whisk and add to the meat and vegetable mixture.
Drain the Ramen Noodles in a colander and place in a large bowl.
Top the ramen noodles with the pickled ginger, scallions, vegetables, and the meat and sauce mixture. Toss and serve.