Spicy Pork Ramen Noodle Stir-Fry with Zucchini and Scallions

This pork ramen stir-fry is a quick and satisfying dinner that comes together in just 20 minutes. Tender ramen noodles are tossed with savory ground pork, sautéed zucchini and a spicy-sweet sauce made with gochujang, ponzu and plum jam. It’s a flavorful twist on traditional ramen that’s perfect for busy weeknights.

The combination of ginger, garlic and scallions adds a fresh kick, while the sauce coats every noodle in a glossy, delicious finish. Serve it straight from the pan for a meal that’s as easy as it is tasty.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim zucchini and halve lengthwise; thinly slice crosswise into half-moons. Thinly slice scallions, separating whites from greens. Peel and mince or grate half the ginger.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. In a medium bowl, whisk together cornstarch, ponzu and 1 tablespoon soy sauce until smooth. Whisk in stock concentrate, plum jam, gochujang and 1/4 cup water until combined.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add ground pork; season with a pinch of salt and pepper. Press into an even layer and cook undisturbed until browned on bottom, 3-4 minutes. Break up meat and continue cooking until cooked through, 2-4 minutes more. Stir in scallion whites, ginger, garlic powder, remaining soy sauce and 1/4 teaspoon sugar. Cook until fragrant, 30-60 seconds. Stir in sauce and cook until slightly thickened, 30-60 seconds. Turn off heat.
5. Once water is boiling, add 3/4 of the ramen noodles (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for 30 seconds. Add drained noodles, zucchini and 1 tablespoon butter to the pan with pork. Toss until noodles are warmed through and everything is combined. If needed, add a splash of water to coat noodles in sauce. Season with salt and pepper to taste.
6. Divide stir-fry between bowls. Top with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. Adjust cooking time as needed.

What can I substitute for ponzu sauce?

You can use a mixture of soy sauce and lemon juice (or rice vinegar) in equal parts.

Can I make this dish gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce. Check that your ponzu and gochujang are gluten-free.