Spicy Ginger Pork Ramen with Edamame and Peanuts

If you’re a fan of saucy noodles, this dish is for you. Springy ramen noodles are tossed in a savory ground pork sauce that’s bright with lime, zingy with ginger and loaded with umami from ponzu, soy sauce and a hint of miso. A touch of sweet Thai chili adds just the right amount of heat.

This all-in-one meal also includes edamame for extra protein, scallions for freshness and crunchy peanuts for texture. The best part? It comes together in just 15 minutes, making it an ideal weeknight dinner.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 ounce Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Shelled EdamameView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Quarter the lime. Trim and thinly slice the scallions, separating whites from greens.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground pork and press into an even layer using a spatula. Cook undisturbed until browned on the bottom, 2-3 minutes.
3. While the pork cooks, in a small bowl, whisk together the umami ginger sauce, sweet Thai chili sauce, hoisin and juice from half the lime (use the whole lime for 4 servings).
4. Add the scallion whites and garlic powder to the pan with the pork. Cook, breaking up the meat into pieces, until fragrant, about 1 minute.
5. Add the edamame, soy sauce and ponzu; cook until the liquid has absorbed and the pork is cooked through, 1-2 minutes.
6. Stir in about a quarter of the chili-ginger sauce mixture. Remove from heat and cover to keep warm.
7. Once the water is boiling, add about three-quarters of the ramen noodles (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes.
8. Drain the noodles and rinse thoroughly under cold water for 30 seconds.
9. Add the drained noodles to the pan with the pork mixture. Pour the remaining chili-ginger sauce over the noodles and toss until thoroughly coated and combined.
10. Divide the noodles between bowls. Top with scallion greens and peanuts. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen with udon, soba or even spaghetti. Adjust cooking time according to package directions.

Is this dish gluten-free?

No, it contains soy sauce, ponzu and hoisin which typically have wheat. Use tamari and gluten-free hoisin for a gluten-free version.

Can I make this ahead of time?

This dish is best served fresh, but you can prep the sauce and chop scallions in advance. Cook and assemble just before serving.