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Pork & Ramen Stir-Fry Recipe
Pork & Ramen Stir-Fry Recipe photo by Taste of Home
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Pork & Ramen Stir-Fry Recipe

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5 13 12
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I put a bit of a spin on a typical stir-fry that you'd normally serve over rice. Ramen noodles are quick to sub in for the rice and I find bagged coleslaw mix gives the dish a good crisp-tender bite along with some fresh broccoli. —Barbara Pletzke, Herndon, Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 teaspoons canola oil, divided
  • 1 pound boneless pork loin chops, cut into 1/2-inch strips
  • 1 cup fresh broccoli florets
  • 4 cups coleslaw mix
  • 1 can (8 ounces) bamboo shoots, drained
  • 4 garlic cloves, minced
  • 2 packages (3 ounces each) ramen noodles

Nutritional Facts

1-3/4 cups: 354 calories, 14g fat (5g saturated fat), 44mg cholesterol, 794mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 23g protein.

Directions

  1. In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
  2. In same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through.
  3. Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine. Yield: 4 servings.
Originally published as Pork & Ramen Stir-Fry in Simple & Delicious August/September 2013, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Pork & Ramen Stir-Fry

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
llheath User ID: 6590379 257103
Reviewed Nov. 21, 2016

"Only change I made when preparing this recipe was to add some onions, and a few dashes of garlic. The day before the dinner I roasted a low fat pork loin that was encrusted in herbs which I sliced and used. (Also a TOH recipe). This was absolutely fabulous and tasty. I served it to my to carnivores in the home, my son and my husband. Both of them gobbled down huge quantities and gave it a thumbs up. And best yet on our nutritionist will love it as it gives you a mother lode of veggies! This just got put into my regular recipe rotation!"

MY REVIEW
mebaumert User ID: 8562374 256345
Reviewed Nov. 3, 2016

"Very good recipe. Make sure you use the full amount of garlic for best flavor."

MY REVIEW
Corwin44 User ID: 7541400 256223
Reviewed Oct. 31, 2016

"This was a good and easy recipe. I chopped up some Napa cabbage instead of using the coleslaw mix. Cabbage cooks down so much that I thought it would be better to chop my own. The sauce was very good. I used brown sugar and those who wanted extra spice topped their stir fry with siratcha. The recipe is very versatile as well. I used water chestnuts instead of bamboo shoot and chopped red pepper."

MY REVIEW
leeart User ID: 2566328 255593
Reviewed Oct. 18, 2016

"This was very good and mushrooms sound like a good addition. However, cole slaw mix is so finely shredded that the cabbage almost cooks away. I will shred my own cabbage next time (not so fine)."

MY REVIEW
Remenec User ID: 6059530 219673
Reviewed Feb. 4, 2015

"I really loved this recipe! I wasn't too sure about adding the ketchup. But it blended well with the soy sauce. I used shredded, precooked rotisserie chicken instead of the pork. Otherwise, I made the recipe as directed and thought the flavors were great. I enjoyed the bamboo shoots and all the veggies."

MY REVIEW
blardo User ID: 1829147 214226
Reviewed Dec. 7, 2014

"Loved basic idea but would try different sauce."

MY REVIEW
tlc1492 User ID: 1318755 199609
Reviewed Sep. 14, 2014

"This was really delicious! I used chicken instead of the pork chops and my 7 & 12 year olds told me to definitely make this again."

MY REVIEW
susaneagan User ID: 7752294 183091
Reviewed Aug. 26, 2014

"Love this recipe! We like to spice it up with a little sriracha sauce. I'm going to try sauteing some onion with the pork next time instead of the bamboo shoots as we don't care for them that much either."

MY REVIEW
mojojojoooo User ID: 7660989 118820
Reviewed Jun. 1, 2014

"My family LOVES this recipe! My teenaged boys even took the leftovers to their friends house to eat. We doubled the recipe because of the teenaged boys. Delicious"

MY REVIEW
BobbysChicagoBAbe@hotmail.com User ID: 1665956 199608
Reviewed Oct. 19, 2013

"We also didn't use the bamboo hoots and put in mushrooms because my family loves them. No leftovers! Definitely a keeper here! Will just reduce the red peppers a little for my taste."

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