Pork Ramen Stir Fry is packed with veggies, plenty of noodles, and the best stir-fry sauce! It’s kid-friendly and picky eater approved!
Try some other favorite ramen dishes like General Tso Ramen, Ground Beef Ramen, or Chicken Ramen.
Pork Ramen Stir Fry
I created this recipe when I went to make my kids’ favorite Udon Stir Fry but found I was out of ground turkey and udon noodles. With some ground pork in the fridge and ramen in the pantry, I created this Pork Ramen Stir Fry instead.
At first, the kids were a bit disappointed we weren’t having udon noodles, but after one bite of this ramen, they quickly changed their minds!
This easy pork stir-fry with noodles is perfect for a simple weeknight meal—picky-eater, kid, and adult approved!
Pork Ramen Stir Fry Ingredients
- Ground Pork: Can use ground turkey or beef instead.
- Green Onions: Adds a fresh, mild onion flavor.
- Garlic & Ginger: Pre-minced or paste is a great shortcut here! Or try Dorot’s® garlic and ginger cubes.
- Frozen Veggies: Edamame and corn can be thrown in straight from the freezer!
- Ramen Noodles: Throw away the seasoning packets or save for a different recipe. Or, use chow mein noodles if needed.
Sauce
The sauce makes this Pork Ramen Stir Fry so good and is easy to prepare.
- Cornstarch: Thickens the sauce.
- Soy Sauce: Use reduced or low-sodium to control saltiness. You can always add salt later.
- Chicken Broth: Water works in a pinch, but chicken broth adds more flavor.
- Sesame Oil: Toasted sesame oil is even better! Look for it with Asian ingredients.
- Brown Sugar: Balances flavors. Light or dark brown sugar works. Honey can be used, but reduce the amount slightly.
- Sriracha Sauce: Adds heat and flavor. Adjust to taste or omit if you prefer less heat.
Pork Ramen Stir Fry Shortcuts
- Use Frozen Veggies: Edamame and corn need no prep beforehand which makes this dish come together even quicker!
- Buy Pre-Chopped: Get pre-chopped green onions, garlic paste, and minced garlic and you’ll have no chopping at all!
- Prep Sauce Ahead: Make the sauce in advance and keep it in the fridge for quick dinner assembly.
Side Dishes to Serve with Pork Ramen Stir Fry
- Egg Rolls or Spring Rolls: For a crunchy side.
- Asian Slaw: A mix of cabbage, carrots, and a tangy dressing.
- Cucumber Salad: Crisp cucumbers and creamy avocado with a light dressing.
- Dumplings: Pork, chicken, or veggie dumplings make a fun side.
Storage
Storing Pork Ramen Stir Fry
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or microwave until heated through.
- Freeze: Not recommended as noodles become mushy.
More Quick Stir Fry Recipes
- Garlic Beef and Veggie Ramen with snap peas and red bell peppers
- Chicken Stir Fry with carrots and onion
- Ground Turkey Stir Fry with cabbage and carrots
- Rotisserie Chicken Stir-Fry with frozen stir fry mix
- Pork Stir Fry with green beans and zucchini
Best Pork Ramen Stir Fry
Pork Ramen Stir Fry is packed with veggies, plenty of noodles, and the best stir-fry sauce! It's kid-friendly and picky eater approved!
Ingredients
Sauce
- 2 teaspoons cornstarch
- 5 tablespoons lite soy sauce, separated
- 2 teaspoons sriracha sauce
- 1 tablespoon light brown sugar
- 1/3 cup chicken broth or water
- 3 tablespoons toasted sesame oil, separated
Stir Fry
- 1 pound (16 ounces) ground pork
- 1 bunch thinly sliced green onions, separated
- 2 teaspoons each: finely minced garlic & ginger Note 1
- 1-1/3 cup frozen, shelled edamame or peas Note 2
- 1-1/3 cup frozen corn
- 9 ounces (3 packets) instant ramen noodles Note 3
- Optional: sesame seeds, ground white pepper (or black pepper)
Instructions
- Bring a pot of water to a boil.
- Whisk 2 tsp cornstarch with 4 tbsp soy sauce until smooth. Add 2 tsp sriracha, 1 tbsp brown sugar, 1/3 cup chicken broth or water, and 2 tbsp sesame oil. Add 1/4 tsp ground white or black pepper. Set aside.
- Heat 1 tbsp sesame oil in a skillet or wok over high heat. Add pork, sear, then crumble and cook through. Add 1 tbsp soy sauce, cook until evaporated. Add 1/2 cup green onions, 2 tsp garlic, and 2 tsp ginger. Sauté 1 minute.
- Add edamame and corn. Sauté until tender, 2-3 minutes.
- Cook ramen in boiling water for only 2 minutes. Drain and shake off excess water.
- Add ramen to skillet. Give sauce another quick whisk and pour on top of ramen. Toss until sauce thickens and coats everything. Remove from heat.
- Garnish with sesame seeds, additional pepper, and remaining green onions. Taste and season if needed. Enjoy immediately!
Video
Recipe Notes
Note 1: Garlic and Ginger: About 2-3 garlic cloves and a 1-inch piece of ginger. Use refrigerated paste or Dorot® cubes for convenience.
Note 2: Edamame: Frozen shelled edamame works best; no need to thaw. Use frozen peas if you can't access edamame.
Note 3: Ramen: Use only the noodles, discard seasoning packets. Only use 9 ounces (or 3 packets). Chow mein noodles can be substituted.
Nutrition
Serving: 1serving | Calories: 705kcal | Carbohydrates: 58.1g | Protein: 34g | Fat: 38.3g | Cholesterol: 82.2mg | Sodium: 2136.8mg | Fiber: 4.7g | Sugar: 7.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
This was excellent! I’m saving it to make again.
I thin sliced a prok chop to stir fry and used broccoli for the veggie. Mushrooms would would also be a nice addition. The sauce makes all the difference – and it was delicious.
I am so thrilled to hear this! Thanks so much Debbie!
Hey Chelsea I was just curious, you say the individual serving is 705 calories, but the recipe makes 2-4 servings. Is that calorie number based on 2 individual or 4 individual servings? Thanks
Hey Robyn, the calorie count is based on two individual servings, so each serving would be 705 calories. Hope this helps!
How did you built your website? It’s amazing! Love all your recipes and TikTok content.
Awe thanks so much Jenelle! I hired CultiaveWP to build my website <3
This was very easy to make and so tasty. Next time I will double the sauce as we like things saucier— I recreated just the sauce the next night for our leftovers and it was perfect. We loved it with some sweet chili sauce on top, which created a nice counterbalance to the sriracha. Thanks so much!
I am so thrilled to hear this! Thanks so much Andrea! 🙂
This was so good and came together really quickly! Thanks for another great recipe!
So glad you enjoyed! Thanks Katie! 🙂