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Ramen Pork 'n' Peppers

 Ramen Pork 'n' Peppers
Citrusy sweet-and-sour sauce coats strips of tender pork, crispy pepper and ramen noodles in the speedy stir-fry Diane Shipley fixes at home in Concord, Ohio. For extra kick, shake on some red pepper flakes!
2 ServingsPrep/Total Time: 30 min.


  • 1 package (3 ounces) ramen noodles
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons honey
  • 1/8 teaspoon pepper
  • 1/2 cup each chopped green, sweet red and yellow pepper
  • 1-1/2 teaspoons canola oil
  • 1/2 pound cooked pork, cubed


  • Cook noodles according to package directions (discard seasoning
  • packet or save for another use); drain and set aside. In a small
  • bowl, combine the cornstarch, orange juice, soy sauce, vinegar,
  • honey and pepper until smooth; set aside.
  • In a large skillet, saute peppers in oil until crisp-tender. Stir
  • cornstarch mixture and add to the skillet. Add pork. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Stir in
  • noodles; heat through. Yield: 2 servings.
Nutritional Facts: 1-1/2 cups equals 540 calories, 22 g fat (8 g saturated fat), 107 mg cholesterol, 683 mg sodium, 44 g carbohydrate, 2 g fiber, 39 g protein.

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Ramen Pork 'n' Peppers (continued)

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