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Spicy Pork Ramen Noodle Stir Fry

This dish is a light meal, perfectly served as lunch. Make more if you like. Keep some for lunch the next day. It still tastes good.

Prep time: 15 mins
Cook time: 15 mins
Yield: 4 to 6 serves

Ingredients:
  • 500 gm fresh ramen noodles (or fried noodles)
  • 140 gm pork, shredded
  • 1 clove garlic, minced
  • ½ onion, shredded
  • ½ carrot, julienned
  • 180 gm cabbage, roughly chopped
  • 2 Tbsp chicken stock, or water
  • 2 baby bok choy, chopped, white and green parts separated
Marinade:
  • 1 tsp salt-reduced soy sauce
  • ½ tsp sugar
  • ½ tsp corn flour
  • 1 tsp water
  • 1 tsp oil
Sauce:
  • ½ cup water
  • 2 Tbsp salt-reduced soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • 1 tsp black vinegar
  • 3 tsp chilli bean sauce
Method :
  1. Mix all the sauce ingredients. Set aside. Mix the shredded pork with marinade for about 20 minutes.
  2. Blanch the ramen noodles in boiling water according to the instructions on the packaging. Beware not to overcook the noodles at this stage. (I often reduce the suggested blanching time by 1 to 2 minutes, as the noodles will cook with other ingredients and the sauce later. Barely soften and loosen them.) Drain up. Rinse with cold water. Drain well.
  3. Heat oil in a wok or frypan over medium-high heat. Add pork and stir-fry until its colour is changed and cooked through. Set aside.
  4. In the same wok, add oil. Sauté onion, carrot and garlic. Cook until onion starts to soften. Add cabbage. Pour in the chicken stock. Cook until the cabbage softens.
  5. Increase heat to high. Add the noodles. Stir occasionally and bring all the ingredients to evenly hot. Stir in the stalks of bok choy. Toss back the pork in the wok. Add green leaves of bok choy. Pour in the sauce. Stir to combine. Cook until heated evenly. Serve hot. Enjoy!
Notes：
  • The fresh ramen noodles I used were not added alkaline so their colour is white, available at Asian grocers. They are often stocked in the fridge. Or you might use dried noodles if you want.
  • Black vinegar is available at Asian grocers.
  • You can use any protein. Chicken is a good choice.
  • I like adding some green-leaf vegetables. In Australia, baby bok choy is very common. You might like to use other vegetables instead.
  • It’s a good idea to make a large portion of this recipe. The leftover ramen noodles are still tasty and good for lunch the next day.
  • I used salt-reduced soy sauce. If you use any regular light soy sauce, you need to reduce the amount of it accordingly.

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