Spicy Ginger Pork Ramen with Edamame and Peanuts

This saucy, spicy noodle bowl is a weeknight dream. Springy ramen noodles are tossed with a savory ground pork sauce that’s rich with ponzu, soy sauce and a hint of miso. A touch of sweet Thai chili sauce adds warmth, while lime and ginger bring brightness. Edamame, scallions and crunchy peanuts complete this all-in-one meal that’s ready in just 15 minutes.

Perfect for busy evenings, this recipe delivers big flavor with minimal effort. The combination of umami-packed ingredients creates a satisfying dish that will have you coming back for seconds.

Log in to save recipes and build weekly shopping lists.

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

2 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 the scallions, separating the white parts from the green tops.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground pork and press it into an even layer with a spatula. Cook undisturbed until browned on the bottom, 2-3 minutes. Meanwhile, in a small bowl, whisk together the umami ginger sauce, sweet Thai chili sauce, hoisin and the juice from the lime quarters. Add the scallion whites and garlic powder to the pan with the pork. Cook, breaking up the meat, until fragrant, about 1 minute. Add the edamame, soy sauce and ponzu; cook until the liquid is absorbed and the pork is cooked through, 1-2 minutes. Stir in about a quarter of the chili-ginger sauce. Remove from heat and cover to keep warm.
3. Once the water is boiling, add three-quarters 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; toss with a drizzle of oil to prevent sticking.
4. Add the drained noodles to the pan with the pork mixture. Pour as much of the remaining chili-ginger sauce as you like over the noodles and toss until well coated and combined. Divide the noodles between bowls and top with scallion greens and peanuts. (Note: Ground pork is fully cooked when it reaches an internal temperature of 160°F.)

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 there a vegetarian option?

Absolutely! Replace the ground pork with crumbled firm tofu or a plant-based ground meat substitute. Use a vegan-friendly hoisin and omit the ponzu or substitute with more soy sauce and a splash of citrus.

How do I store leftovers?

Store leftovers 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.