Spicy Peanut Pork Ramen Stir-Fry with Carrots and Scallions

Peanut butter and pork might sound unusual, but this combination is a game-changer. Ground pork is simmered in a sweet and spicy peanut sauce that coats every strand of ramen noodles. The result is a deeply savory, slightly sweet and wonderfully nutty dish that comes together in under 30 minutes.

Topped with fresh scallions, chili flakes and crunchy peanuts, this stir-fry is a satisfying weeknight dinner that beats takeout. It’s packed with flavor and texture and you’ll want to lick the bowl clean.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add ramen noodles and cook according to package directions until tender. Drain and set aside.
2. While the 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 sweet soy glaze, rice wine vinegar, Szechuan paste, peanut butter and sugar until smooth. Set aside.
4. Heat a large skillet or wok over medium-high heat. Add cooking oil and ground pork. Cook, breaking up the meat, until browned and cooked through, about 4-5 minutes. Season with salt and pepper.
5. Add the grated carrot and white parts of scallions to the skillet. Cook for 1 minute until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Pour the peanut sauce mixture into the skillet, along with the pork ramen stock concentrate and 1/4 cup water. Stir to combine and let simmer for 2 minutes until the sauce thickens slightly.
7. Add the cooked ramen noodles and butter to the skillet. Toss everything together until the noodles are well coated in the sauce and heated through, about 1-2 minutes.
8. Divide the stir-fry between bowls. Garnish with the sliced green scallions, chili flakes and chopped peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

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

Is this dish very spicy?

It has a moderate level of heat from the Szechuan paste and chili flakes. You can reduce the chili flakes to make it milder.

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 refrigerator for up to 2 days. Reheat in a skillet with a splash of water.