Time: 30 minutes. A takeoff on the cook-it-yourself soup believed to have hailed from Mongolia, this hot pot combines zippy ginger broth, crisp asparagus, and slurpable noodles into a super-quick one-bowl supper.
6 ounces dried chow mein noodles
5 cups reduced-sodium chicken broth
1 tablespoon finely grated fresh ginger
3 tablespoons reduced-sodium soy sauce
1 pork tenderloin (about 1 lb.), fat trimmed
1 pound asparagus, ends trimmed, cut into 1-in. pieces
1/4 cup sliced green onions
How to Make It
Cook noodles according to package directions; drain, then set aside.
Meanwhile, in a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat.
Thinly slice pork, then add to broth along with asparagus. Stir to separate meat slices and cook until pork is no longer pink, 3 to 4 minutes. Stir in green onions and noodles. Serve with Sriracha.
*Look for Sriracha, an Asian red chili sauce, in your market's Asian foods aisle.