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Pork & Ramen Stir-Fry

 Pork & Ramen Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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.

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Pork & Ramen Stir-Fry (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer