Name: Pork Ramen Stir-Fry – 15-Minute Flavor Bomb
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 lb pork shoulder, thinly sliced; 3 packs instant ramen noodles; 3 tbsp vegetable oil, divided; 2 cups coleslaw mix; 1 red bell pepper, sliced; 3 cloves garlic, minced; 1/2 cup soy sauce; 1/4 cup brown sugar; 2 tbsp rice vinegar; 1 tbsp sriracha; 1 tsp ginger, grated; 2 green onions, sliced; 1 tbsp sesame seeds

Let’s be real – your weeknight dinner rotation needs this Pork Ramen Stir-Fry. Loaded with juicy pork, crisp veggies, and springy noodles all tossed in a savory-sweet sauce, this dish proves ramen isn’t just for broke college students anymore. Best part? It comes together faster than you can decide what to watch on Netflix.

Why This Recipe Works

Pork perfection: Thinly sliced pork shoulder stays tender and absorbs flavor like a champ
Sauce magic: The perfect balance of sweet, salty, and umami with pantry staples
Textural heaven: Crunchy veggies + chewy noodles = every bite excitement
Time saver: Uses instant ramen (we won’t judge) but tastes gourmet
Customizable: Swap proteins or veggies based on what’s in your fridge

Ingredients

1 lb pork shoulder (butt), thinly sliced against the grain (freeze for 15 minutes for easier slicing)
3 packs instant ramen noodles, seasoning packets discarded (or saved for popcorn seasoning)
3 tbsp vegetable oil, divided
2 cups coleslaw mix (or shredded cabbage + carrots)
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp rice vinegar
1 tbsp sriracha (more if you like it spicy)
1 tsp ginger, grated
2 green onions, sliced
1 tbsp sesame seeds

Equipment Needed

Large wok or skillet (nonstick recommended)
Pot for boiling noodles
Tongs for easy flipping
Small bowl for sauce mixing

Instructions

Step 1: Pork Gets a Quick Sear

Heat 1 tbsp oil in your wok over high heat until smoking hot. Add pork in a single layer (work in batches if needed) and cook 90 seconds per side until browned but still slightly pink. Transfer to a plate – it’ll finish cooking later. Pro tip: Pat pork dry with paper towels for better browning.

Step 2: Noodle Prep 101

While pork rests, bring a pot of water to a rolling boil. Add ramen noodles and cook for exactly 2 minutes (they should still have some bite). Drain and rinse with cold water to stop cooking. Toss with 1 tsp oil to prevent sticking.

Step 3: Veggie Crunch Time

In same wok, heat 1 tbsp oil over medium-high. Add coleslaw mix and bell pepper. Stir-fry 2 minutes until slightly softened but still crisp. Push veggies to one side.

Step 4: Sauce Comes Alive

Add remaining 1 tbsp oil to empty side of wok. Add garlic and ginger, cooking 30 seconds until fragrant. Pour in soy sauce, brown sugar, vinegar, and sriracha. Bring to a simmer and cook 1 minute until slightly thickened.

Step 5: The Grand Finale

Return pork and any juices to wok. Add cooked noodles. Toss everything together 1-2 minutes until heated through and coated in sauce. Kill the heat and sprinkle with green onions and sesame seeds.

Tips and Tricks

Freeze for perfect slices: That 15-minute freezer time firms up the pork for paper-thin slices – crucial for quick cooking.
High heat is key: Your wok should be smoking hot before adding pork to get proper browning without drying it out.
Undercook noodles: They’ll soften more when mixed with sauce, so err on the side of underdone during boiling.
Sauce control: Too thick? Add 1-2 tbsp water. Too thin? Mix 1 tsp cornstarch with 1 tbsp water and stir in.
Make it ahead: Slice pork and mix sauce up to 2 days in advance for ultra-fast assembly.

Recipe Variations

Spicy Korean Twist: Add 1 tbsp gochujang to the sauce and top with kimchi.
Chicken Version: Swap pork for thinly sliced chicken breast (cook to 165°F).
Vegetarian Option: Use sliced mushrooms or tofu instead of pork.
Extra Veggie: Throw in snap peas or broccoli florets with the bell pepper.
Thai-Inspired: Replace brown sugar with palm sugar and add 1 tbsp fish sauce.

Frequently Asked Questions

Can I use pork tenderloin instead?
Yes, but it’s leaner – cook just 60 seconds per side to prevent drying out. Shoulder (butt) has more fat = more flavor.

What if I don’t have coleslaw mix?
Use 1.5 cups shredded cabbage + 1/2 cup shredded carrots. Or swap for any quick-cooking veg like bok choy.

How do I store leftovers?
Keep in airtight container up to 3 days. Reheat with a splash of water to loosen sauce. Note: Noodles will soften over time.

Can I make this gluten-free?
Use tamari instead of soy sauce and gluten-free ramen (like Lotus Foods millet ramen).

Is the sriracha necessary?
It adds heat and depth, but you can omit or replace with 1/2 tsp red pepper flakes for milder spice.

Summary

This Pork Ramen Stir-Fry transforms humble ingredients into a flavor-packed meal in 15 minutes. Tender pork, crisp veggies, and chewy noodles coated in a sticky-sweet sauce will make this your new weeknight MVP.