This 20 minute pork ramen stir fry is sweet, spicy and filled with vegetables for an easy, healthy weeknight dinner.
The first time I ever heard about ramen was freshman year of college. Come 2am, many underage drinks and a few frat parties under our belts, everyone was all “RAMEN NOODLES!” like they were the best thing on earth.
The smell of those horrible styrofoam microwave containers heating up literally made (and still makes) me want to gag.
I was much more of an Easy Mac kinda girl personally.
It’s sad to admit this, but years went by and I never knew ramen was actually like a “real” food and not just some horrible microwave convenience item targeted at drunk college kids without kitchens.
My eyes were finally opened to the amazingness of REAL ramen noodle bowls in recent years and now any time I find a place (usually a hole in the wall joint) that serves them, you can pretty much guarantee I’m ordering it.
After making homemade spicy pumpkin ramen, I’ve had about 6 packs of the noodles leftover since and finally decided to put them to good use in this 20 minute sweet and spicy pork ramen stir fry.
It’s basically a noodle bowl meets vegetable stir fry (kinda like these spicy udon noodles) with some pork thrown in, a clash of everything Asian you love and an addictive sauce that coats it all.
Speaking of addictive sauces, don’t miss these Chinese boneless spare ribs – they taste just like takeout and are another great pork option!
Ginger and garlic are the main flavors in the sauce thanks to Nakano roasted garlic seasoned rice vinegar, lots of fresh minced ginger and garlic cloves.
Add some honey and sriracha and it’s a deliciously sweet and spicy, finger licking coating to one heck of a ramen stir fry.
Beat that, college kids.
Love this 20 minute sweet and spicy pork ramen stir fry recipe?
Or, try this pork and cabbage stir fry if you have ground pork on hand.
Shaved beef is also great for a stir fry like this instead of pork.
20 Minute Sweet and Spicy Pork Ramen Stir Fry
For the sauce
- 1 1/2 tablespoons Nakano roasted garlic seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 1/2 teaspoons hoisin sauce
- 1 teaspoon sriracha
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
For the stir fry
- 8 ounces ramen noodles
- 1 tablespoon avocado oil, or other oil
- 1 clove garlic, minced
- 1/2 tablespoon minced ginger
- 1/2 pound boneless pork chop, thinly sliced
- 1.5 pounds stir fry vegetables, *see note
- chopped cilantro for garnish
- Combine all the ingredients for the sauce in a small bowl and whisk together, set aside.
- Bring a large pot of water to a boil. Add ramen and cook according to package directions, drain and set aside.
- Add the avocado oil to a large skillet over medium heat.
- Once hot, add the garlic and ginger and cook for 1 minute until fragrant.
- Add the pork to the skillet and cook until browned, about 3 minutes.
- Add the vegetables, toss to combine with the pork and oil mixture and cook for 3-4 minutes until just softened.
- Add the ramen to the skillet, pour the sauce on top and toss everything together using tongs until well combined and coated in the sauce.
- Garnish with cilantro and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.