Pork Ramen Stir Fry – Chelsea’s Messy Apron

This ridiculously easy Pork Ramen Stir Fry is loaded with veggies, plenty of noodles, and the best stir-fry sauce! Kid-friendly and picky-eater approved!

Try some of our other favorite ramen dishes like this General Tso Ramen, Ground Beef Ramen, or Chicken Ramen.

Pork Ramen Stir Fry

This recipe came about when I went to make my kids’ favorite weeknight meal (this Udon Stir Fry) and realized I was not only out of ground turkey, but also out of udon noodles! With some ground pork in the fridge (leftover from these Banh Mi Bowls) and ramen in the pantry, I whipped together this Pork Ramen Stir Fry. 

While the kids were a little disappointed at first to find out we weren’t having the udon noodles, they quickly changed their minds after one bite of this ramen!

This easy pork stir-fry with noodles is the perfect simple weeknight meal — picky-eater, kid, and adult approved!

Shortcut Prep Ideas For This Pork Ramen Stir Fry

My whole goal with this pork ramen noodles recipe is to ensure it’s fairly quick to make. Here are some ideas to shorten the prep even more.

• Grab frozen veggies you that don’t require any prep time. We love shelled edamame and corn — all cook super fast and require no prep beforehand. If you’re using other frozen veggies (like frozen broccoli for example), you may need to chop them down a bit before adding it in the stir fry. This will obviously increase prep time.
• Use store-bought short-cuts. Don’t want to do any chopping? Grab already chopped green onions from the produce section of your store along with refrigerated garlic paste and refrigerated minced garlic. OR try Dorot’s® garlic and ginger cubes. They have crushed garlic and crushed ginger that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). 
• Make the Pork Ramen Stir Fry sauce ahead of time. Not a short-cut per-se, but if you make the sauce ahead of time and have it in the fridge ready to go, come dinnertime, this pork and ramen stir comes together that much quicker!

More Quick Stir Fry Recipes

Pork Ramen Stir Fry

This ridiculously easy Pork Ramen Stir Fry is loaded with veggies, plenty of noodles, and the best stir-fry sauce! Kid-friendly and picky-eater approved!

Pork Ramen Stir Fry

This ridiculously easy Pork Ramen Stir Fry is loaded with veggies, plenty of noodles, and the best stir-fry sauce! Kid-friendly and picky-eater approved!

Ingredients

• 2 teaspoons cornstarch
• 5 tablespoons lite (low sodium) soy sauce, separated
• 2 teaspoons sriracha
• 1 tablespoon light brown sugar
• 1/3 cup (87g) chicken broth (or water)
• 3 tablespoons toasted sesame oil, separated
• 1 pound (16 oz.) ground pork
• 1 bunch green onions
• 2 teaspoons each: finely minced garlic & ginger (Note 1)
• 1-1/3 cup (200g) frozen shelled edamame (Note 2)
• 1-1/3 cup (200g) frozen corn
• 3 packages (3 oz.; 85g EACH) ramen (instant) noodles (Note 3)
• Optional: vegetable oil, sesame seeds, ground white pepper (or black pepper)

Instructions

• SAUCE: Start by whisking together 2 tsp cornstarch with 4 tablespoons soy sauce (86g) with a fork in a small bowl. Once smooth, add in 2 tsp sriracha, 1 tablespoon brown sugar, 1/3 cup chicken broth or water, and 2 tbsp sesame oil (32g). If desired, add 1/4 teaspoon white ground pepper or a pinch of black pepper. Set aside for now. Bring a large pot of water to a boil.

• PORK: Add remaining 1 tbsp sesame oil to a large skillet or wok over high heat. Once oil is hot, add in pork. Let pork sear (brown) before crumbling with a wooden spoon and browning all the way through. Add remaining 1 tbsp soy sauce to pork and mix until sauce is evaporated. Meanwhile, thinly slice the entire bunch of green onions and mince garlic & ginger.

• VEGGIES: Add 1/2 cup thinly sliced green onions (set aside rest for later, 15g), 2 tsp garlic, 2 tsp ginger to pork. Saute for 1 minute. Add in 1-1/3 cup edamame and 1-1/3 cup corn. Saute until veggies are tender and thawed through, 2-3 minutes.

• RAMEN: Water should be boiling at this point. Add in ramen and cook for 2 minutes. Drain and shake off excess water. Toss with a swish (1 tbsp.) of vegetable oil to keep noodles from sticking. Add ramen and sauce (give it another quick stir first) to the skillet. Toss with tongs until sauce thickens and nicely coats everything. Remove from heat.

• ENJOY: Add a sprinkle of sesame seeds and additional pepper if desired. Top with set aside green onions and enjoy immediately!

Recipe Notes

Note 1: Garlic & Ginger: This is about 2-3 cloves garlic and about a 1-inch piece ginger. For a short-cut use refrigerated garlic paste and refrigerated minced garlic. OR try Dorot’s® garlic and ginger cubes. They have crushed garlic and crushed ginger that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). 
Note 2: Edamame: Edamame is sold fresh or frozen in the store, but I typically grab the frozen shelled soybeans since it’s hard for me to find fresh in my area. Don’t worry about thawing or boiling beforehand, they cook perfectly from frozen! 
Note 3: Ramen: Discard the seasoning packets (or save for another recipe) and just use the noodles. You can also use chow mein noodles instead of ramen; just make sure to have the right amount — 9 ounces is perfect for this recipe.

Nutrition Facts

Serving: 1serving | Calories: 705kcal | Carbohydrates: 58.1g | Protein: 34g | Fat: 38.3g | Cholesterol: 82.2mg | Sodium: 2136.8mg | Fiber: 4.7g | Sugar: 7.5g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.