Gingery Pork Ramen Stir-Fry
with Zucchini & Scallions
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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.
