By Bethany
HF - Gingery Pork Ramen Stir Fry
6 steps
Prep:20minCook:10min
Whether you're a fan of supermarket ramen packets or obsessed with the handmade versions from ramen shops, we think you'll love our take on the genre! Ground pork, ginger, and soy sauce are cooked together, then swirled in a ponzu, gochujang, and plum jam sauce. Once saucy and thickened, the mixture is tossed with sautéed zucchini and tender ramen noodles, then finished with a fresh pop of scallion greens. Fast, easy, flavorful, and it all comes together in about 20 minutes—no microwave (or reservations) required!
Updated at: Thu, 17 Aug 2023 09:47:09 GMT
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Ingredients
4 servings
Instructions
Step 1
• Bring a medium pot of salted water to
a boil. Wash and dry produce.
• Trim zucchini and halve lengthwise;
thinly slice crosswise into half-moons.
Thinly slice scallions, separating whites
from greens. Peel and mince or grate
half the ginger (all for 4 servings).
Step 2
Heat a large drizzle of oil in a large
pan over medium-high heat.
Add zucchini and cook, stirring
occasionally, until lightly browned,
2-4 minutes.
• Turn off heat; transfer to a plate. Wipe
out pan.
Step 3
• While zucchini cooks, in a medium
bowl, whisk together cornstarch,
ponzu, and 1 TBSP soy sauce until
smooth and no lumps remain.
• Whisk in stock concentrate, plum jam,
gochujang, and ¼ cup water (½ cup
for 4 servings) until combined.
Step 4
• Heat a drizzle of oil in pan used for
zucchini over medium-high heat. Add
pork*; season with a pinch of salt and
pepper. Using a spatula, press into an
even layer. Cook, undisturbed, until
browned on bottom, 3-4 minutes.
• Break up meat into pieces and
continue cooking until pork is cooked
through, 2-4 minutes more.
• Stir in scallion whites, ginger, garlic
powder, remaining soy sauce, and
¼ tsp sugar (½ tsp for 4 servings). Cook
until fragrant, 30-60 seconds.
• Stir in sauce. Cook until slightly
thickened, 30-60 seconds. Turn off heat.
Step 5
Once water is boiling, add ¾ of the
noodles to pot (save the rest
for another use). Cook, stirring
occasionally, until tender, 1-2 minutes.
• Drain; rinse thoroughly under
cold water, 30 seconds. (This stops
the cooking and helps prevent
sticky noodles.)
• Add drained noodles, zucchini, and
1 TBSP butter (2 TBSP for 4 servings)
to pan with pork mixture. Toss until
noodles are warmed through and
everything is combined. (TIP: If needed,
stir in water a splash at a time until
noodles are thoroughly coated in
sauce.) Taste and season with salt
and pepper.
Step 6
• Divide stir-fry between bowls. Top
with scallion greens and serve.
Notes
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