Miso Ginger Pork Ramen Stir Fry with Bok Choy and Peanuts

This umami-packed stir-fry transforms humble ramen noodles into a restaurant-worthy weeknight dinner. Juicy ground pork, crisp bell pepper and tender bok choy are tossed with fresh noodles in a glossy miso-ginger sauce enriched with butter. Crushed peanuts add a delightful crunch that ties everything together.

Ready in under 30 minutes, this one-pan meal delivers maximum flavor with minimal cleanup. The savory miso and ginger pair beautifully with the pork and vegetables, while the butter adds a silky richness. It’s a perfect quick dinner that tastes like takeout but is made right at home.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Fresh Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.
2. In a medium bowl, whisk together miso sauce concentrates, pork ramen stock concentrates, vinegar, 1/2 cup water, 1 tablespoon soy sauce and 1/2 teaspoon sugar. Set aside. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until beginning to soften, 2-3 minutes.
3. Add pork, scallion whites, remaining soy sauce and 1/2 teaspoon sugar to pan. Cook, breaking up meat into pieces and stirring occasionally, until pork is fully cooked and bell pepper is softened, 4-6 minutes. Add garlic and ginger paste. Cook, stirring, until fragrant, 30-60 seconds.
4. Add miso stir-fry sauce to pan. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 3-6 minutes. Add bok choy and napa cabbage; stir to combine. Turn off heat. Add 2 tablespoons butter; stir until melted. Cover pan with lid to keep warm.
5. Once water is boiling, gently separate noodles and add to pot. Cook, stirring, until just tender, 2 minutes. Drain and shake off excess water. Transfer noodles to pan with stir-fry. Gently toss to combine. Taste and season with salt and pepper if desired.
6. Gently crush peanuts in their bag. Divide stir-fry between bowls. Garnish with scallion greens and crushed peanuts. Serve.

Recipe Tips

FAQ

Can I use dried ramen noodles instead of fresh?

Yes, but cook them according to package directions and drain well before adding to the stir-fry. Fresh noodles work best for texture.

Can I substitute the ground pork with another protein?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to refresh the sauce.