Spicy Pork Ramen Noodle Stir Fry

Ever tried to make fresh ramen noodle stir fry? The slightly chewy texture of fresh ramen noodles is so nice and perfect for stir-frying. It won’t easily turn soggy even you add sauce into it. Needless to say, it’s healthy. Once you try the fresh ramen noodles, you won’t turn back to the fried or dried ones.

This time I used fresh ramen noodles to stir-fry with pork and some vegetables leftover in my fridge.

I recommend not to skip the two special condiments in the sauce ingredient list. They’ll make the whole dish stand out totally. The chilli bean sauce (豆瓣醬) brings in a hint of heat and the black vinegar (黑醋) will balance the saltiness.

If you want to control how moist your fried noodles are, then cook all the ingredients in batches according to their required cooking time. Do put them into the wok in one go.

Carrot needs longer cooking time than cabbage. The stalks of baby bok choy need to go into the wok before the leaves. Or else some ingredients will be soggy, yet others are undercooked.

The finished dish will make you feel every effort is so worthwhile at the moment you enjoy. No worries. Any noodle stir fry dish won’t take too long to make. This dish is no exception.

My family loves all sauces. The sauce I created for this stir-fried noodle dish is not too salty because I used sodium-reduced soy sauce. The soy flavour is quite rich.

Give this dish a go. And make more if you like. Keep some for lunch the next day. It still tastes good.

Spicy Pork Ramen Noodle Stir Fry Recipe

(Printable recipe)
By Christine’s Recipes
Course: Noodles
Cuisine: Asian
Prep time: 15 mins
Cook time: 15 mins
Yield: 4 to 6 serves

Ingredients:

• 500 gm fresh ramen noodles (or fried noodles)
• 140 gm pork, shredded
• 1 clove garlic, minced
• ½ onion, shredded
• ½ carrot, julienned
• 180 gm cabbage, roughly chopped
• 2 Tbsp chicken stock, or water
• 2 baby bok choy, chopped, white and green parts separated

Marinade:

• 1 tsp salt-reduced soy sauce
• ½ tsp sugar
• ½ tsp corn flour
• 1 tsp water
• 1 tsp oil

Sauce:

• ½ cup water
• 2 Tbsp salt-reduced soy sauce
• 2 tsp dark soy sauce
• 2 tsp sugar
• 1 tsp black vinegar
• 3 tsp chilli bean sauce

Method :

1. Mix all the sauce ingredients. Set aside. Mix the shredded pork with marinade for about 20 minutes.
2. Blanch the ramen noodles in boiling water according to the instructions on the packaging. Beware not to overcook the noodles at this stage. (I often reduce the suggested blanching time by 1 to 2 minutes, as the noodles will cook with other ingredients and the sauce later. Barely soften and loosen them.) Drain up. Rinse with cold water. Drain well.
3. Heat oil in a wok or frypan over medium-high heat. Add pork and stir-fry until its colour is changed and cooked through. Set aside.
4. In the same wok, add oil. Sauté onion, carrot and garlic. Cook until onion starts to soften. Add cabbage. Pour in the chicken stock. Cook until the cabbage softens.
5. Increase heat to high. Add the noodles. Stir occasionally and bring all the ingredients to evenly hot. Stir in the stalks of bok choy. Toss back the pork in the wok. Add green leaves of bok choy. Pour in the sauce. Stir to combine. Cook until heated evenly. Serve hot. Enjoy!

Notes：

• The fresh ramen noodles I used were not added alkaline so their colour is white, available at Asian grocers. They are often stocked in the fridge. Or you might use dried noodles if you want.
• Black vinegar is available at Asian grocers.
• You can use any protein. Chicken is a good choice.
• I like adding some green-leaf vegetables. In Australia, baby bok choy is very common. You might like to use other vegetables instead.
• It’s a good idea to make a large portion of this recipe. The leftover ramen noodles are still tasty and good for lunch the next day.
• I used salt-reduced soy sauce. If you use any regular light soy sauce, you need to reduce the amount of it accordingly.