Kung Pao Pork and Vegetables with Noodles

     Sometimes you have more leftovers than you know what to do with. That happened to me when I made a seven pound pork shoulder. I started running out of things to do with it. I finally wound up digging around for ingredients and cobbled this dinner together. I posted it on Facebook and people responded fairly well. A couple people asked for the recipe. Looking at the picture, it appears that this is a very involved dish. Edamame? That's not something most people have in the house? How did this dish happen?
     I cheated. The veggies are a microwave steamer pack. The sauce is store bought. The noodles are 10 cent Ramen. However, the meal was delicious. Maybe a touch high in sodium, but overall fairly healthy. It doesn't have to be expensive or complicated to be good.

Kung Pao Pork and Noodles

Ingredients

• 1 pack Ramen noodles (do not use seasoning packet)
• 1 10 oz pack Pict Sweet Steamables frozen Broccoli Florets, Celery, Carrots and Edamame
• 2 cups pork (beef, chicken, shrimp or tofu would all work. Hell, throw them all in there if you want!), cut or torn into 1-2" pieces
• 1/4 cup Yings Kitchen Extra Spicy Kung Pao Sauce
• 1 tablespoon sesame oil

Directions

1. Heat oil in pan. Cook until browned on all sides.
2. Cook frozen vegetables in microwave according to directions. Use minimum cooking time suggested.
3. Reduce heat on pork, add cooked vegetables from bag.
4. In a saucepan, bring water to boil. Cook noodles until al dente. Drain. Add noodles to pork and vegetables in pan. 
5. Add Kung Pao sauce. Toss so sauce covers everything evenly. 
6. Serve and enjoy!

Good times!