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

Pork & Ramen Stir-Fry Recipe

Read Reviews
5 17 17
Publisher Photo
I normally serve a traditional stir-fry, but I wanted to change it up. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. —Barbara Pletzke, Herndon, Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sdipiazza User ID: 2106899 260918
Reviewed Feb. 6, 2017

"easy recipe. I cut the pork in half and used less soy sauce at first. This is a quick recipe full of veggies. I used bean sprouts rather than bamboo shoots. I think the ramen noodles can be omitted...they only add unnecessary calories. They account for 380 of the calories. I think rice at 120 per 1/2 cup would be a better choice. Delicious."

cpa111203 User ID: 3135313 260654
Reviewed Feb. 1, 2017

"Made this tonight. It was wonderful. I added a teaspoon of ground ginger and a half a teaspoon of Chinese five spice. It was really good, tasty, and satisfying. Definitely a keeper."

afoth73 User ID: 1490711 260499
Reviewed Jan. 29, 2017

"This was really tasty and easy! I subbed chicken and used water chestnuts in place of the bamboo shoots for our personal preference. We loved it!"

sixtyseven User ID: 4644072 260394
Reviewed Jan. 28, 2017

"I don't normally write reviews, however this was exceptional tasty. My husband and I rate new recipes as to whether or not they are 'keepers' or 'tossers'. This is a keeper. Thank you for sharing this recipe with all of us, Barbara."

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!"

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

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

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."

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)."

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."

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

"Loved basic idea but would try different sauce."

Loading Image