Description

Craving a quick, savory dish that brings the bold flavors of ramen to your table without hours of simmering? The Pork Ramen Noodles recipe is your answer! This dish combines tender pork strips, crisp veggies, and ramen noodles in a tangy, slightly spicy soy-based sauce for a restaurant-quality meal at home

Ingredients

To make Pork Ramen Noodles for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:

Reduced-Sodium Soy Sauce (¼ cup): Provides savory, umami flavor for the sauce.
Ketchup (2 tbsp): Adds a touch of sweetness and tang.
Worcestershire Sauce (2 tbsp): Brings depth and a slight tangy kick.
Sugar (2 tsp): Balances the savory and tangy flavors.
Crushed Red Pepper Flakes (¼ tsp): Adds a mild, customizable heat.
Canola Oil (3 tsp, divided): Used for stir-frying, adding subtle richness.
Boneless Pork Loin Chops (1 lb, cut into ½-inch strips): Tender, lean protein that’s the star of the dish.
Fresh Broccoli Florets (1 cup): Adds vibrant color and crunch.
Coleslaw Mix (4 cups): Provides a quick, crunchy veggie base (cabbage and carrots).
Canned Bamboo Shoots (1 can, 8 oz, drained): Adds a tender, earthy texture.
Garlic Cloves (4, minced): Brings aromatic, savory depth.
Ramen Noodles (2 packages, 3 oz each): Quick-cooking noodles for a hearty base (discard seasoning packets or save for another use).

Substitutions and Variations:

Pork: Swap with chicken breast, shrimp, beef strips, or tofu for a vegetarian option.
Soy Sauce: Use tamari (gluten-free), coconut aminos, or regular soy sauce if sodium isn’t a concern.
Ketchup: Replace with hoisin sauce or tomato paste for a different flavor.
Veggies: Swap broccoli and coleslaw mix with snap peas, bell peppers, or shredded zucchini.
Bamboo Shoots: Substitute with water chestnuts, mushrooms, or omit for simplicity.
Ramen Noodles: Use udon, soba, or rice noodles (adjust cooking time as needed).
Add-Ons: Stir in sliced green onions, sesame seeds, or a drizzle of sesame oil for extra flavor.

Why These Ingredients Matter: The pork provides lean protein, while the broccoli, coleslaw mix, and bamboo shoots add fiber, vitamins, and crunch. The sauce and noodles create a satisfying, umami-packed meal that’s both hearty and balanced, perfect for a quick, flavorful dinner.

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Instructions

Step 1: Make the Sauce

In a small bowl, whisk together ¼ cup reduced-sodium soy sauce, 2 tbsp ketchup, 2 tbsp Worcestershire sauce, 2 tsp sugar, and ¼ tsp crushed red pepper flakes until blended. Set aside.

Tip: Adjust the red pepper flakes to taste for more or less heat, and whisk thoroughly to dissolve the sugar.

Step 2: Cook the Pork

In a large skillet, heat 2 tsp canola oil over medium-high heat.
Add 1 lb boneless pork loin chops (cut into ½-inch strips) and stir-fry for 2-3 minutes until no longer pink.
Remove the pork to a plate and cover to keep warm.

Tip: Slice the pork thinly and uniformly for quick cooking, and avoid overcrowding the skillet for better browning.

Step 3: Stir-Fry the Veggies

In the same skillet, heat the remaining 1 tsp canola oil over medium-high heat.
Add 1 cup fresh broccoli florets and stir-fry for 3 minutes until bright green and starting to soften.
Add 4 cups coleslaw mix, 1 can (8 oz) drained bamboo shoots, and 4 minced garlic cloves.
Stir-fry for 3-4 minutes longer until the broccoli is crisp-tender and the garlic is fragrant.

Tip: Keep the veggies moving in the skillet to prevent burning and ensure even cooking.

Step 4: Combine and Heat

Stir the prepared soy sauce mixture and the cooked pork back into the skillet with the veggies.
Cook, stirring, for 1-2 minutes until everything is heated through and coated in the sauce.

Tip: If the sauce seems too thick, add a splash of water or broth to reach your desired consistency.

Step 5: Cook the Noodles and Serve

Meanwhile, cook 2 packages (3 oz each) ramen noodles according to package directions (typically 3-5 minutes in boiling water), discarding or saving the seasoning packets for another use.
Drain the noodles well and add them to the skillet with the pork and veggie mixture.
Toss to combine and coat the noodles evenly with the sauce.
Serve hot in bowls or on plates.

Tip: Rinse the cooked noodles briefly with cold water to remove excess starch for a less sticky texture, then toss immediately with the hot pork mixture.