Spicy Peanut Pork Ramen Stir-Fry with Carrots and Scallions

If you love the combination of savory pork and nutty peanut butter, this stir-fry is for you. Ground pork is simmered in a sweet and spicy peanut sauce, then tossed with ramen noodles, shredded carrots and scallions. It’s a quick, satisfying dinner that comes together in one pan.

Garnished with chopped peanuts, sliced scallion greens and a sprinkle of chili flakes, each bite delivers a perfect balance of heat, sweetness and crunch. Best of all, it’s ready in about 30 minutes-perfect for busy weeknights.

Log in to save recipes and build weekly shopping lists.

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 White 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

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. 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, all the vinegar, all the 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, undisturbed, 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 reduced and thickened slightly, 1-2 minutes.
5. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.) Add drained noodles, carrot and 1 TBSP butter 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 thoroughly coated in sauce.) Taste and season with salt and pepper.
6. Divide stir-fry between bowls. Top with sliced scallion greens, peanuts and remaining chili flakes to taste. Serve. Ground Pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well in this recipe. Adjust cooking time as needed.

Is this dish very spicy?

The spice level is moderate due to the Szechuan paste and chili flakes. You can adjust the amount of chili flakes to suit your taste.

Can I make this recipe ahead of time?

This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water.