Method

1. While you’re chopping your veggies and collecting the other ingredients, cook ramen noodles (without using the seasoning packet). Before you drain them, scoop out about half a cup of the water and set aside. This liquid will become part of the sauce. 
2. Drain the noodles and rinse in cold water, so they’ll stop cooking. Cooked ramen should be springy but not spongy. 
3. Heat a tablespoon of vegetable oil over high heat in a sauté pan and brown the ground pork. Use a wooden spoon to break apart any clumps. Do not season the meat with salt and pepper. 
4. Cook the pork until it’s browned or even let it cook until it’s crisp, your preference. 
5. After about 8 minutes, the pork should have nicely browned and can be removed from the pan. 
6. Add another tablespoon of vegetable oil to the same pan and sauté the celery and/or any other vegetable you’re using for about two minutes.
7. Add garlic for another 30 seconds. 
8. Add reserved pasta water to the pan and stir in three tablespoons of oyster and soy sauce each. 
9. Use a wooden spoon to scrape off the burnt pork bits (the best stuff) from the bottom of the pan. 
10. Add the pork back into the pan and then add the noodles.
11. Finally, add some heat like hot sauce, chili paste, sriracha, hot pepper flakes, etc, and mix everything well. 
12. Sprinkle with some chopped cilantro, garnish with lime wedges, and serve. I love to squeeze some lime juice over everything. It gives the dish a light, refreshing touch that mingles nicely with the spiciness and the umami flavor provided by the oyster and soy sauces. 

Recipe from maplewoodroad.com ↗