Recipe for the initial batch:

Take 1 thawed porkchop and slice thinly into large, thin slices (ie with the grain and not the way you'd usually cut a porkchop). Make the pieces even thinner by mashing and smashing them with the chef knife's spine. Cook in a medium-high pan that has been drizzled with sesame oil and then wiped nearly clean. Cook until browned on one side, then add a drop or two of oil to each of the raw sides then smooth on using the tongs. Flip and continue cooking until browned and cooked thoroughly. Drizzle with soy sauce and a sparing amount of worchestershire sauce, as well as a slight amount more of soy sauce. Let sit aside to rest and marinate in own juices.

Meanwhile, tip, tail, and snap 5-6 green beans per person and cook in the pork leavings briefly. Let rest.

Drain the can of corn and rinse briefly before leaving to drain thoroughly.

Boil roughly 1/2 quart each vegetable and beef broth (leftovers from the fridge lol) and once boiling, add three bricks of rice ramen. It's going to look like not enough liquid because it isn't. Cook and pull apart the noodles. When then noodles have unfurled completely (continuing the broth at a roiling boil), add the green beans and the corn so they warm up.

Taste and add pepper and salt (it will need it) and soy sauce. Also added a little bit of paprika and a bit more of garlic powder. Anna took the finished dish with a little cayenne pepper for extra kick.