Spicy Peanut Pork Ramen Stir-Fry with Carrot and Scallions

If you love the combination of pork and peanut butter, this stir-fry is for you. Ground pork is simmered in a sweet and spicy peanut sauce, then tossed with tender ramen noodles, crunchy carrots and fresh scallions. It’s a quick, flavorful meal that comes together in just 30 minutes.

Topped with chopped peanuts and a sprinkle of chili flakes, every bite is a mix of savory, nutty and spicy. This dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.15 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 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. Peel and mince garlic. Trim scallions; cut crosswise into 1-inch pieces. Thinly slice ¼ of the scallion greens; set aside. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
2. In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, vinegar and peanut butter, 3 tsp sugar and 1⁄3 cup water.)
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.
4. Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. Stir in sauce. Cook until sauce has reduced and thickened slightly, 1-2 minutes.
5. Add ¾ of the noodles to pot of boiling water (we sent more); cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. TIP: This stops cooking and helps prevent sticky noodles.
6. Add cooked noodles, carrot and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are coated in sauce.) Taste and season with salt and pepper.
7. Divide noodles between bowls. Top with sliced scallion greens, peanuts and remaining chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba or even spaghetti. Cook according to package directions and rinse under cold water before adding to the stir-fry.

Can I make this dish vegetarian?

Absolutely! Replace the ground pork with crumbled tofu or a plant-based ground meat alternative. Use vegetable stock concentrate instead of pork stock concentrate.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or in a pan with a splash of water to loosen the sauce.