Gingery Turkey Ramen Stir-Fry
with Zucchini & Scallions
- Fish
- Soy
- Wheat
- 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 scallion whites are cooked together, then swirled in a rich sauce spiked with soy sauce, ponzu, and gochujang. Then you'll toss in sautéed zucchini and tender ramen noodles, then finish 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
Plum Jam
6 ounce
Ramen Noodles
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Ground Turkey
1 unit
Zucchini
1 unit
Pork Ramen Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 thumb
Ginger
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
¼ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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 soy sauce until smooth and no lumps remain. • Whisk in stock concentrate, plum jam, gochujang, and ¼ cup water (½ 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, and ¼ tsp sugar (½ tsp for 4 servings). Cook until fragrant, 30-60 seconds. • Stir in sauce. Cook until slightly thickened, 30-60 seconds. Turn off heat.
Simply cook through this step as instructed, swapping in beef or turkey for pork.
• Once water is boiling, add ¾ 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, flavorful sauce; some found it too salty or gingery. Consider adjusting seasoning to taste 🍲.
- Ease of prep: Quick and easy to make, with most finding it came together in about 20-30 minutes.
- Suggestions: Try adding more veggies like carrots, cabbage, or mushrooms. Some preferred firmer noodles or rice instead of ramen.
- Leftovers: Several enjoyed leftovers, with some noting it tasted even better the next day.
- Texture: Some found the noodles became mushy quickly; consider cooking them less or adding them later.
Reviews from our home cooks
Wowowow! Favorite ramen recipe so far! I like that you added the cornstarch. Normally the sauce is too runny, and so I don't add all of the water the recipe calls for. I didn't do that for this recipe and wish that I did. HOWEVER, one possible suggestion: the zucchini was a little odd. I like zucchini as a vegetable, but pea pods would have been better, in my opinion.
This recipe has decent flavor but nothing outstanding. It was VERY starchy from the amount of cornstarch used despite rinsing off the ramen after cooking. Also, if you cooked it based off the recipe you would overcook the noodles majorly, but I only put the noodles in the water for about 30 seconds then let them finish cooking in the sauce which was perfect
The sauce on this was AMAZING! I tasted so so good! Truly delicious! The only thing I didn't like was that the recipe called for me to only use 3/4 of the noodles. It would be nice if they put only the amount needed in the box (not extra). Also, the ginger I got was bad, so I had to use my own. Otherwise, great recipe!
Very delicious flavors for the sauce! Only complaint is the instructions said to not season the zucchini when cooking it, and as a result didn't taste as good as the other parts of the meal.
This was delicious. A different take on Ramen that I wouldn't have thought of. Kids loved it. Would definitely get again.
Good combination; more veggies in it would be nice. I added more zucchini and a bunch of green beans I had on hand
Very good recipe, better with asparagus added. We had ours with turkey instead of pork.
Very good! We used all the Ginger, and the taste was terrific.
Delicious. But please no more damn zucchini. Green beans or green cabbage would be better
Would suggest changing instruction to cook the zucchini for less time so that it's not too mushy.
