Miso-Ginger Pork Ramen Stir-Fry
with Bell Pepper, Bok Choy & Crushed Peanuts
- Soy
- Wheat
- Peanuts
- Milk
This umami-packed dish transforms ramen into a restaurant-worthy stir-fry! Juicy pork, crisp peppers, and hearty bok choy are tossed with fresh noodles in a glossy miso-ginger sauce enriched with butter. Crushed peanuts add delightful crunch. Ready in under 30 minutes, this weeknight wonder delivers maximum flavor with minimal cleanup.
Ingredients
5 teaspoon
Rice Wine Vinegar
2 unit
Pork Ramen Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
2 clove
Garlic
2 unit
Miso Sauce Concentrate
(Contains: Soy)
10 ounce
Ground Pork
2 unit
Scallions
1 unit
Bell Pepper
1 ounce
Ginger Paste
10 ounce
Fresh Ramen Noodles
(Contains: Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
-
Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.
- In a medium bowl, whisk together miso sauce concentrates, pork ramen stock concentrates, vinegar, ½ cup water, 1 TBSP soy sauce, and ½ tsp sugar (1 cup water, 2 TBSP soy sauce, and 1 tsp sugar for 4 servings). Set aside for use in Step 4.
-
Heat a large drizzle of oil in a large pan (large high-sided pan for 4) over medium-high heat. Add bell pepper; cook, stirring occasionally, until beginning to soften, 2-3 minutes.
- Add pork*, scallion whites, remaining soy sauce, and ½ tsp sugar (¾ tsp for 4 servings) to pan. Cook, breaking up meat into pieces and stirring occasionally, until pork is fully cooked and bell pepper is softened, 4-6 minutes.
- Add garlic and ginger paste. Cook, stirring, until fragrant, 30-60 seconds.
-
Add miso stir-fry sauce to pan with pork and bell pepper. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, 3-6 minutes.
-
Add bok choy and napa cabbage; stir to combine. Turn off heat. Add 2 TBSP butter (4 TBSP for 4 servings). Stir until melted. Cover pan with lid to keep warm.
-
Once water is boiling, gently separate noodles and add to pot. Cook, stirring, until just tender, 2 minutes.
-
Drain and shake off any excess water.
-
Transfer noodles to pan with stir-fry. Gently toss to combine. Taste and season with salt and pepper if desired. (For 4 servings, you may need to transfer noodles and stir-fry to a large bowl; toss to combine.)
-
Gently crush peanuts in their bag.
-
Divide stir-fry between bowls. Garnish with scallion greens and crushed peanuts. Serve. TIP: Like things spicy? Serve with your favorite hot sauce or chili flakes!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, restaurant-quality taste; some found it a bit salty or bland, suggesting adjusting seasoning to preference.
- Ease of prep: Quick and easy to make, though some had trouble with noodles sticking together or overcooking.
- Suggestions: Consider adding more veggies, reducing water for a thicker sauce, and watching noodle cooking time carefully 🍜.
- Portions: Generous servings that often provided leftovers; some felt there were too many noodles compared to other ingredients.
- Noodles: Fresh ramen noodles were a hit, elevating the dish; cook them last to prevent sticking and gumminess.
