Pork tenderloin with vegetables and ramen noodles

In a small saucepan, bring water to a boil, lightly salt it, and cook the ramen noodles for about five to six minutes. Drain the noodles in a colander, rinse with plenty of cold water, and let them dry.

Slice the onion into thin half-rings, and the bell pepper (preferably red for color) into long thin strips. Cut the broccoli florets in half, trim the tough ends of the beans, and chop them into small pieces.

In a small pot, bring water to a boil and add broccoli and beans. Blanch for three to four minutes, then drain and immediately rinse with cold water to stop the cooking process.

Cut the pork tenderloin into small flat slices about 5 mm thick. Sprinkle lightly with salt and ground black pepper.

In a deep pan or wok, heat vegetable oil, add pork to it, and fry very quickly while constantly stirring with a wooden spoon.

Add chopped onion and bell pepper to the pan, stir and sauté for a minute. Then add broccoli and beans, stir again and fry everything together on high heat for a couple more minutes.

Add the cooked ramen noodles to the pan, pour in the soy sauce, and gently mix the noodles with the vegetables and meat, trying not to turn the contents of the pan into mush.

Transfer the cooked noodles to a deep plate and pour the sauce from the bottom of the pan over them. If there isn't much liquid left in the pan, add a teaspoon of soy sauce directly to the plate.