Spicy Ginger Pork Noodles with Edamame and Peanuts

If you love noodles and you love sauce, this dish is your dream come true. Springy ramen noodles are coated in a savory-sweet sauce made with ginger, lime, ponzu, soy sauce and a touch of miso. A hint of heat from sweet Thai chili sauce ties it all together.

This all-in-one meal features ground pork, edamame, scallions and crunchy peanuts for texture. The best part? It comes together in just 15 minutes, making it perfect for busy weeknights.

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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 tasteView 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 scallions, separating whites from greens.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and press into an even layer. Cook undisturbed until browned on bottom, 2-3 minutes. Meanwhile, in a small bowl, whisk together ginger sauce, chili sauce, hoisin and juice from half the lime (use whole lime for 4 servings). Add scallion whites and garlic powder to the pan. Cook, breaking up pork, until fragrant, about 1 minute. Add edamame, soy sauce and ponzu; cook until liquid is absorbed and pork is cooked through, 1-2 minutes. Stir in 1/4 of the chili-ginger sauce. Remove from heat and cover to keep warm.
3. 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.
4. Add drained noodles to the pan with pork mixture. Pour remaining chili-ginger sauce over noodles; toss until thoroughly coated. Divide between bowls. Top with scallion greens and peanuts. Serve with remaining lime wedges.

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?

Not as written because ramen noodles, soy sauce and hoisin contain wheat. Use gluten-free noodles and tamari instead of soy sauce for a gluten-free version.

Can I make this vegetarian?

Absolutely! Replace the ground pork with crumbled tofu or tempeh and use a vegetarian oyster sauce or mushroom sauce instead of ponzu if needed.