20-Minute Gingery Pork Ramen Stir-Fry with Zucchini

If you love ramen noodles but want a quick, savory stir-fry instead of soup, this recipe is for you. Ground pork is cooked with fresh ginger and scallions, then coated in a rich sauce made with soy sauce, ponzu and gochujang for a perfect balance of salty, tangy and spicy. Sautéed zucchini adds a tender bite and the whole dish comes together in about 20 minutes.

This one-pan meal is perfect for busy weeknights when you crave something flavorful but don’t have hours to spend. The sauce clings to the ramen noodles beautifully and the fresh scallion greens on top add a pop of color and freshness. No need for takeout-this is faster and just as satisfying!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the ramen noodles according to package directions until al dente. Drain and set aside.
2. While the noodles cook, prepare the sauce: In a small bowl, whisk together the ponzu sauce, soy sauce, gochujang sauce, plum jam, pork ramen stock concentrate, garlic powder, sugar and cornstarch until smooth.
3. Trim and thinly slice the scallions, separating the white parts from the green parts. Peel and grate or mince the ginger. Cut the zucchini into half-moons about 1/4-inch thick.
4. Heat 2 teaspoons of cooking oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Season with salt and pepper. Remove the pork from the skillet and set aside.
5. Add the remaining 1 teaspoon oil and the butter to the same skillet. Add the zucchini and cook, stirring occasionally, until lightly browned and tender, about 3-4 minutes. Add the scallion whites and ginger; cook for 1 minute until fragrant.
6. Return the cooked pork to the skillet. Pour the sauce over the mixture and stir to coat. Add the cooked ramen noodles and toss everything together until the noodles are well coated and heated through, about 1-2 minutes.
7. Taste and adjust seasoning with salt and pepper if needed. Serve the stir-fry in bowls and garnish with the scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. You can also use diced tofu for a vegetarian option.

What can I substitute for plum jam?

Plum jam adds sweetness and depth. You can use apricot jam, hoisin sauce or a bit of honey mixed with soy sauce.

Is this dish gluten-free?

The recipe contains soy sauce and ramen noodles, which typically have gluten. Use gluten-free tamari and rice noodles to make it gluten-free.