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

Pork & Ramen Stir-Fry Recipe

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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

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

This recipe pairs well with a medium white wine.

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Reviews for Pork & Ramen Stir-Fry

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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MY REVIEW
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
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
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
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.

MY REVIEW
Reviewed Aug. 1, 2013

Made it without changes and it was wonderful. Definitely not sweet. We loved it!

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