Spicy pork and ramen stir-fry will be your go-to weeknight meal

You may think ramen noodles are just for college kids, but they’re not. They pair perfectly with pork in a spicy, Asian-style sauce. My favorite veggies to add to this dish are broccoli, sugar snap peas, water chestnuts and carrots.

Everyone around your dinner table will tell you this Asian-inspired dish is delicious, but you don’t have to tell them how easy it is to make. I added pork to the mix for this recipe since I don’t use it much, and it cooks up quickly. This is the perfect way to change things up.

Spicy pork and ramen stir-fry with vegetables is full of flavor. I love the spiciness (that you can tone down if you prefer) of the sauce that gets soaked into the veggies and the curves of the ramen. Ramen noodles cook up quickly, and oh, you can toss out the flavor packets that come tucked inside the packaging. You won’t need them with the tasty sauce for this dish.

Spicy pork and ramen stir-fry with vegetables recipe

Serves 4

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

• 2 (3-ounce) packages ramen noodles, flavor packets discarded
• 1/2 pound thin-cut pork loin, cut into 3 x 3-inch strips
• 3 tablespoons vegetable oil, divided
• 2/3 cup vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 2 – 3 teaspoons chili-garlic sauce (or to taste)
• 1-1/2 tablespoons rice vinegar
• 1-1/2 tablespoons brown sugar
• 2-1/2 teaspoons cornstarch
• 1 tablespoon sesame oil (if you don’t have sesame oil, just use vegetable oil instead)
• 1/4 cup diced white onion
• 1 (12-ounce) bag frozen Asian-style vegetables (like sugar snap peas, carrots, broccoli, water chestnuts)
• 2 green onions, ends trimmed, cut small, for garnish
• Sesame seeds, for garnish

Directions:

1. To a large skillet over medium heat, add 2 tablespoons of vegetable oil. When the oil is hot, add the pork to the skillet. You may need to work in 2 batches. Cook on both sides for about 3 minutes. You may want to cut the pork into bite-size pieces. Set aside.
2. In a medium bowl, combine the vegetable broth, soy sauce, chili-garlic sauce, rice vinegar and brown sugar. Taste, and adjust the seasoning as needed. A little at a time, whisk the cornstarch into the liquid until combined. Set aside.
3. To a clean, large skillet over medium heat, add the remaining tablespoon of vegetable oil and the sesame oil. When the oil is hot, add the onion, and cook for 3 minutes or until it begins to soften.
4. Add the frozen vegetables to the skillet, and cook for approximately 4 minutes or until they soften.
5. As the vegetables cook, bring the ramen noodles to a boil, then drain, and set them aside.
6. Stir the liquid mixture, and add it to the vegetables. Increase the heat, and stir. The liquid should thicken. If it thickens too much, add 1/4 cup of water to the skillet (you may need another 1/4 cup).
7. Reduce the heat, and add the ramen and the cooked pork to the skillet. Toss to coat all the ingredients, and cook for a minute or 2 so everything heats through.
8. Serve in individual bowls, garnished with green onions and sesame seeds.

More stir-fry recipes

Carrot and kale stir-fry
Orange-ginger tofu stir-fry
Thai beef stir-fry