Gingery Pork Ramen Stir-Fry
with Zucchini & Scallions
- Soy
- Wheat
- Fish
- Milk
Whether you're a fan of supermarket ramen packets or obsessed with the handmade versions from ramen shops, we think you'll love our take on the genre! Ground pork, ginger, and soy sauce are cooked together, then swirled in a ponzu, gochujang, and plum jam sauce. Once saucy and thickened, the mixture is tossed with sautéed zucchini and tender ramen noodles, then finished with a fresh pop of scallion greens. Fast, easy, flavorful, and it all comes together in about 20 minutes—no microwave (or reservations) required!
Ingredients
1 unit
Zucchini
2 unit
Scallions
1 thumb
Ginger
1 tablespoon
Cornstarch
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Pork Ramen Stock Concentrate
1 unit
Plum Jam
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
10 ounce
Ground Pork
1 teaspoon
Garlic Powder
6 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim zucchini and halve lengthwise; thinly slice crosswise into half-moons. Thinly slice scallions, separating whites from greens. Peel and mince or grate half the ginger (all for 4 servings).
• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2-4 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• While zucchini cooks, in a medium bowl, whisk together cornstarch, ponzu, and 1 TBSP soy sauce until smooth and no lumps remain. • Whisk in stock concentrate, plum jam, gochujang, and 1⁄4 cup water (1⁄2 cup for 4 servings) until combined.
• Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add pork*; season with a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more. • Stir in scallion whites, ginger, garlic powder, remaining soy sauce, and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). Cook until fragrant, 30-60 seconds. • Stir in sauce. Cook until slightly thickened, 30-60 seconds. Turn off heat.
• Once water is boiling, add 3⁄4 of the noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. • Drain; rinse thoroughly under cold water, 30 seconds. (This stops the cooking and helps prevent sticky noodles.) • Add drained noodles, zucchini, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is combined. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
• Divide stir-fry between bowls. Top with scallion greens and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious gingery sauce, though some found it too salty or sweet; adjusting seasoning to taste is recommended.
- Ease of prep: Quick and easy to make, though a few found the instructions unclear or the noodles tricky to cook perfectly.
- Suggestions: Consider adding more veggies like carrots, mushrooms, or bok choy; some preferred thicker noodles like udon 🍜.
- Portions: Generous servings that often provided leftovers; using all the noodles worked well for many.
- Texture: Some found the noodles sticky or mushy; careful not to overcook and rinse well with cold water.
Reviews from our home cooks
Best stir fry yet! The ginger made a tasty top note and I loved the zucchini with it. Your food is the freshest and the best!
I cannot even begin to explain to you how delicious this dish is! Hello Fresh gives you every ingredient needed to make this Gingery Pork Stirfry taste like it was prepared by a professional chef! Every additive is proportioned out perfectly....follow the recipe and voila' ...an exceptional dinner for two that will delight your tastebuds!!
Really good!! Loved the zucchini in this dish. I would not have thought of adding that to a gingery stir fry and it was fantastic.
I made all of the ramen, only added 1/4 of the spicy sauce packet, and only added half the ginger. It was mild, delicious, and a perfect warm/cozy dinner on a chilly fall day.
The time listed on the recipe was incorrect, it took substantially longer. The taste was fine, but I didn't find it as flavorful as the previous ramen stir-fry I had ordered (the szechuan pork ramen stir-fry) which was really delicious. I wasn't thrilled with the way the ginger combined with the rest of the flavors.
This was excellent. Could use more of the ginger flavor, though. My zucchini was very low quality, pitted, and on its last leg, but the first was delicious and well seasoned. Almost any dish that uses those noodles has been amazing.
The Ramen stir fry boxes are so good. Would rather have different veggies, maybe green bean or pea pods or bean sprouts. Would love to see a teriyaki chicken or hoisen chicken flavored ramen.
Fast and delicious, please add additional vegetable to the ginger ramen stir fry recipe
This was probably our second favorite recipe (after the Smokey cherry/paprika pork tenderloin). My boyfriend loves ginger. We loved how simple this was to make and the ginger flavor wasn't too overwhelming for me. He wants to get this recipe again!
Toddler approved. Very easy to make I would double vegetable BUT also... step 5 only use 3/4 of the noodles?! Ummm... include ingredients for enough sauce and up the calorie count. No one is holding onto half a serving of ramen
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