Spicy Pork Ramen Noodle Stir-Fry with Zucchini and Ginger

This pork ramen stir-fry is a fast, flavorful weeknight dinner that comes together in about 20 minutes. Ground pork is cooked with fresh ginger and scallion whites, then tossed with tender ramen noodles, sautéed zucchini and a rich sauce made with soy sauce, ponzu and gochujang. The result is a savory, slightly spicy dish with a perfect balance of textures.

Skip the takeout and make this easy stir-fry at home. It’s a great way to use up ramen noodles and get a satisfying meal on the table in no time. Top with fresh scallion greens for a pop of color and flavor.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Trim the zucchini and halve it lengthwise, then thinly slice crosswise into half-moons. Thinly slice the scallions, separating the whites from the greens. Peel and mince or grate half of the ginger (use all for 4 servings).
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned, 2-4 minutes. Transfer to a plate and wipe out the pan.
3. In a medium bowl, whisk together the cornstarch, ponzu and soy sauce until smooth. Whisk in the stock concentrate, plum jam, gochujang and ¼ cup water (½ cup for 4 servings) until combined.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the ground pork and season with a pinch of salt and pepper. Press into an even layer and cook undisturbed until browned on the bottom, 3-4 minutes. Break up the meat and continue cooking until cooked through, 2-4 minutes more. Stir in the scallion whites, ginger, garlic powder and sugar (¼ tsp for 2 servings, ½ tsp for 4). Cook until fragrant, 30-60 seconds. Stir in the sauce and cook until slightly thickened, 30-60 seconds. Turn off the heat.
5. Once the water is boiling, add ¾ 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 to stop cooking and prevent sticking. Add the drained noodles, zucchini and butter (1 tbsp for 2 servings, 2 tbsp for 4) to the pan with the pork. Toss until the noodles are warmed through and everything is combined. If needed, add a splash of water to help coat the noodles in sauce. Taste and season with salt and pepper.
6. Divide the stir-fry between bowls and top with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well in this stir-fry.

What can I substitute for ponzu sauce?

You can use a mix of soy sauce and lemon juice or rice vinegar as a substitute.

Can I make this dish gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce. Check that your gochujang is gluten-free.