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Gingery Pork Ramen Stir-Fry

Gingery Pork Ramen Stir-Fry

with Zucchini & Scallions

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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!

Tags:QuickGood Climate Score
Allergens:WheatSoyFishMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

2 unit

Scallions

1 thumb

Ginger

1 tablespoon

Cornstarch

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

12 milliliters

Ponzu Sauce

(ContainsWheat, Soy, Fish)

1 unit

Pork Ramen Stock Concentrate

1 unit

Plum Jam

½ ounce

Gochujang Sauce

(ContainsWheat, Soy)

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

6 ounce

Ramen Noodles

(ContainsWheat)

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories780 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate74 g
Sugar19 g
Dietary Fiber5 g
Protein34 g
Cholesterol110 mg
Sodium2300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Medium Bowl
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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).

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide stir-fry between bowls. Top with scallion greens and serve.