A Quick and Simple Way to Make Noodles Without Water

My roommates have all but moved out, save Karl, and I am down to a teapot, and two frying pans.

So as I was deciding what I was going to do with the pork that my roommate had left me, I got a novel idea.

I took my two pounds of boneless pork loins and cut them like you would for stir-fry and put them into some Ziplock bags that had teriyaki marinade in it. Normally I would have let the meat marinade for a few hours but since it was almost 7:30, I decided to let it sit for roughly twenty minutes.

After twenty minutes, I pulled the pork out and put it into a screaming hot frying pan that I had let gradually come to temperature. Using my wood spatula, I started to fry the meat, moving it around quickly in the pan.

I had also been thawing some stir fry veggies while the meat was being prepared so they would cook faster. I dumped them into the pan with the pork and as I started to rummage through the cabinets, I came across a half a pack of Asian style egg noodles.

But without a pot to boil them in, what was I to do? I took the hunk of noodles and tossed them into the pan.

As the juice from the pork seeped into the noodles, they essentially cooked in the liquid of the meat and veggies. In all, it took roughly ten to fifteen minutes for all of the noodles to come loose and cook.

I plated it up and tossed a bit more of the marinade on top for good measure. T'was delicious.