I made this back in the spring, and it was heavenly on a cool night. Not soup, lighter than a bowl of pasta, and more substantial than a stir fry. It was in my Best Skillet Recipes cookbook and the Skillet Dinners 2013 publication from Cook’s Country. There were recipes for a few different ramen noodle suppers. I’ve also made the Beef and Spinach Ramen, but that’s for another day (when I make it again, and actually take pictures). This bowl of pork and noodles and veggies is just good-for-the-soul food. And made with a pantry staple I lived on in college.