Spicy Peanut Pork Ramen Stir-Fry with Carrots and Scallions

This spicy peanut pork ramen stir-fry brings together tender ground pork, chewy ramen noodles and a rich, nutty sauce with a kick of heat. It’s a quick and satisfying dinner that’s perfect for busy weeknights.

The combination of creamy peanut butter, sweet soy glaze and Szechuan paste creates a bold, addictive flavor. Topped with fresh scallions, crushed peanuts and a sprinkle of chili flakes, every bite is a delightful mix of textures and tastes.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Cook ramen noodles according to package directions until tender. Drain and set aside.
2. While noodles cook, peel and grate the carrot. Thinly slice the scallions, separating white and green parts. Roughly chop the peanuts.
3. In a small bowl, whisk together the pork ramen stock concentrate, white wine vinegar, sweet soy glaze, Szechuan paste, peanut butter and sugar until smooth. Set aside.
4. Heat cooking oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart, until browned and cooked through, about 4-5 minutes. Transfer to a plate.
5. In the same skillet, melt butter over medium heat. Add the grated carrot and white parts of scallion; cook for 1 minute. Add the garlic and cook 30 seconds more.
6. Return the pork to the skillet. Pour in the prepared sauce and stir to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly.
7. Add the cooked ramen noodles to the skillet and toss well to combine with the sauce and pork. Cook for another minute until heated through.
8. Divide the stir-fry among bowls. Garnish with sliced green scallion tops, chopped peanuts and a sprinkle of chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen with udon, soba or even spaghetti in a pinch. Adjust cooking time accordingly.

Is this dish very spicy?

It has a moderate kick from the Szechuan paste and chili flakes. You can reduce the chili flakes or omit them for a milder flavor.

Can I make this ahead of time?

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