Lots of kids across the south and some in the lower Midwest seem to be heading back to school. This is my second least favorite time of year only to New Year’s Eve. I am very sensitive to the passage of time and reflection on life during these times. It has been only about 2/3 of the year and I am feeling a bit blue lately. I noticed the trees were turning on the edges yesterday while we were out picnicing. Then the sunsets are getting earlier and earlier each night. The air at night is tinged with just a bit of chill. It is coming, Fall.

I think this year is even harder for me as we are at the point where we are needing to make some decisions with my parents about the future. I have my ideas what I would like to see but I must also consider what they want. As my father has decided to stop all doctors treatments for his cancer and everything else I am aware that it could be months or years left with him. I have always known another day is not guaranteed but this choice seems to make it more imminent. It reminds me of the saying, “Forever will never be long enough.” So, very true for those we love.

But, our life has to continue to move forward. That means meals, classes, and grocery shopping. This meal was good because it came together in no time!

This is what I used in place of the chili garlic sauce as we could not find it in our two grocery stores. I will try to order or look at Walmart when I am there but this worked just fine for us.

Verdict:

The whole family really liked this dish. I HIGHLY recommend you use tamari sauce or low sodium soy sauce in this recipe. It otherwise tends to be VERY salty. My family didn’t mind but I did. You can also substitute the Ramen noodles with Vermicelli noodles or extra thin spaghetti to reduce the sodium content.

Tip: Freeze your pork loin for 15-20 minutes before cutting and it will be easier to slice into thin strips for quick cooking!