100th Post, Another Stir-Fry

I was hoping my 100th post would be something more exciting than another stir-fry. This one wasn't great and I added some hoison sauce to the top of mine to make it taste better. This was originally supposed to be a salad of cabbage and leftover pork. I took it and turned it into a stir fry and then added leftover vegetables that I forgot I had in the fridge. Fell asleep before dinner last night so I'll have to push a few meals forward this week.

Pork and Roasted Carrot Ramen Stir Fry

1 tbsp rice wine vinegar
2 tsp freshly grated ginger
1 tbsp soy sauce
1 tsp sesame oil
2 tsp honey
crushed red pepper flakes, to taste

9 oz pork loin, cut into small thin pieces

7 carrots, cut into chunks
1 tsp sesame oil
1/2 tsp five spice powder
1 pinch kosher salt
2 tsp soy sauce

2 cups cole slaw mix
1/3 red pepper, julienned
1/2 zucchini, julienned
1/2 red onion, sliced
1 clove garlic, minced

1 pack ramen noodles, cooked without flavoring packet and drained
2 scallions, sliced
1 egg
1 tsp peanut oil

1. Marinate pork in first 6 ingredients.
   
2. Heat oven to 450 degrees. Mix carrots with next 4 ingredients. Place on baking sheet and roast 30 min.
3. Heat water for ramen noodles, meanwhile heat peanut oil in wok over medium to high heat. Add cabbage, garlic, onion, pepper, and zucchini to wok. Cook 5-7 min or until vegetables are almost desired doneness.
4. Add pork to wok and cook through.
5. Cook ramen according to package. Rinse and shake dry and add to wok. Remove carrots from oven and add to wok.
   
6. Move vegetables to side of wok to expose some of the hottest part of the wok. Break egg into wok and scramble, mixing into noodles, pork and vegetables. Be sure egg cooks through entirely. Top with scallions.