This ridiculously easy Pork Ramen Stir Fry is loaded with veggies, plenty of noodles, and the best stir-fry sauce! Kid-friendly and picky eater approved!
SAUCE: Start by whisking together 2 tsp cornstarch with 4 tablespoons soy sauce (86g) with a fork in a small bowl. Once smooth, add in 2 tsp sriracha, 1 tablespoon brown sugar, 1/3 cup chicken broth or water, and 2 tbsp sesame oil (32g). If desired, add 1/4 teaspoon white ground pepper or a pinch of black pepper. Set aside. Bring a large pot of water to a boil.
PORK: Heat the remaining 1 tbsp sesame oil in a large skillet or wok over high heat. Once oil is hot, add in pork. Let the pork sear (brown) before crumbling with a wooden spoon and browning all the way through. Add remaining 1 tbsp soy sauce to pork and mix until sauce is evaporated. Meanwhile, thinly slice the entire bunch of green onions and mince garlic and ginger.
VEGGIES: Add 1/2 cup thinly sliced green onions (set aside rest for later, 15g), 2 tsp garlic, 2 tsp ginger to pork. Saute for 1 minute. Add in 1-1/3 cup edamame and 1-1/3 cup corn. Saute until veggies are tender and thawed through, 2-3 minutes.
RAMEN: Water should be boiling at this point. Add in ramen and cook for 2 minutes. Drain and shake off excess water. Toss with a swish (1 tbsp.) of vegetable oil to keep noodles from sticking. Add ramen and sauce (give it another quick stir first) to the skillet. Toss with tongs until sauce thickens and nicely coats everything. Remove from heat.
ENJOY: Add a sprinkle of sesame seeds and additional pepper if desired. Top with set aside green onions and enjoy immediately!
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Notes
Note 1: Garlic and Ginger: This is about 2-3 cloves garlic and about a 1-inch piece of ginger. For a shortcut, use refrigerated garlic paste and refrigerated minced garlic. OR try Dorot’s® garlic and ginger cubes. They have crushed garlic and crushed ginger that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Note 2: Edamame: Edamame is sold fresh or frozen in the store, but I typically use the frozen shelled soybeans since it’s hard for me to find fresh in my area. Don't worry about thawing or boiling beforehand-- they cook perfectly from frozen! Note 3: Ramen: Discard the seasoning packets (or save for another recipe) and just use the noodles. You can also use chow mein noodles instead of ramen; just make sure to have the right amount — 9 ounces is perfect for this recipe.