Ramen Noodle Stir Fry with Pork

5 from 2 votes

Ramen Noodle Stir Fry with Pork

This ramen noodle stir fry is made with the cheap block-shaped packages of ramen noodles that you loved from your childhood. With frozen peas and carrots, your favorite vegetables (or just the ones in your produce drawer), and a simple homemade sauce, this stir fry noodle recipe is an easy and inexpensive dinner to fix on the griddle or in a skillet!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian

Keyword: griddle stir fry recipes, ramen noodle stir fry, ramen stir fry recipe

Servings: people

Calories: 428kcal

Author: Neal Williams

Ingredients

1 - 1½ lb pork tenderloin
3 3 ounce packages ramen noodles (pork or chicken flavor) see notes
2-3 tablespoons oil divided
1½ cups broccoli florets
1 cup frozen peas and carrots
1 cup onion diced
5 cloves fresh garlic minced
1 teaspoon black pepper
sliced green onions or sriracha for serving optional

For the Sauce:

⅔ cup low sodium soy sauce
⅓ cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons oyster sauce

Instructions

Cook the ramen noodles. Bring 6 cups of water to a boil. Once boiling, add the 3 blocks of dried ramen noodles and 1 packet of seasoning. You only need to add 1 packet of seasoning total, not all 3. Cook for 2-3 minutes, then drain the noodles and set aside.
Remove any silver skin from the pork tenderloin. Then slice into thin slices crosswise to create thin medallions. Set aside.
Preheat outdoor griddle or a large skillet on medium heat. *For griddle cooking, you can preheat with different temperature zones – for my three burner griddle, I used one burner on medium and two burners on low. You’ll use multiple zones to cook different components simultaneously.
Make the sauce. In a medium bowl, combine soy sauce, brown sugar, and cornstarch. Mix until well combined, breaking up any clumps. Then mix in oyster sauce. Set aside.
Add about ½-1 tablespoon cooking oil to the heated cooking surface. Add the peas and carrots, diced onions, and broccoli florets. Sauté until about halfway cooked through.
When the vegetables are about halfway done, add another ½-1 tablespoon of cooking oil to a clear area on the griddle. Add the pork slices in a single layer, and allow to cook for about 1 minute untouched. Then sauté together for an additional minute. Combine the sliced pork and vegetables together, and sprinkle with black pepper. Move the pork and veggies to the side of your griddle to continue to cook while you start the noodles.
Add about 1 tablespoon of cooking oil to a clear area on the griddle. Add the minced garlic to the oil, and allow to lightly sauté until the garlic is fragrant and just before it turns color. Then add the cooked and drained ramen noodles to the garlic oil. Toss the noodles in the garlic-infused oil, and spread them out in a thin layer to develop a bit of char for about 1-2 minutes.
Combine the noodles, pork, and vegetables together on the griddle. Slowly pour in about 80% of the sauce. Stir fry everything together for about 2 minutes. Add in remaining sauce, and stir fry for another 1 minute.
Serve ramen noodle stir fry immediately with optional sliced green onions for garnish or sriracha.

Notes

For the ramen noodles - We used 3 "blocks" of the Maruchan brand of ramen noodles. You will only need one of the packets of included seasoning to add to the boiling noodles.
For skillet cooking - This recipe can easily be made in a large skillet on the stovetop by cooking in batches. Cook the peas, carrots, broccoli, and onions first and transfer to a bowl. Then cook the sliced pork until almost done and transfer to the bowl with the sautéed vegetables. Next add the oil and garlic to the skillet to become fragrant before adding the cooked and drained ramen noodles. Sauté the garlic oil and noodles together, add the sautéed vegetables and pork slices, pour in the sauce, and stir fry everything together.

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