Miso Garlic & Ginger Pork Ramen Stir-Fry

What You’ll Need

For the Pork & Vegetables

• 1 lb pasture raised ground pork
• 8 oz fresh ramen noodles
• 1 bell pepper, thinly sliced
• 2 cups bok choy, chopped
• 1 cup Napa cabbage, thinly sliced
• 3 green onions, sliced, whites and greens separated
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp avocado or neutral cooking oil
• Salt & black pepper, to taste

For the Miso Ginger Sauce

• 2 tbsp white or yellow miso paste
• 1 cup chicken or pork broth
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp brown sugar
• 1 tsp sesame oil
• 2 tbsp butter

For Topping

• ¼ cup crushed peanuts
• Green onion tops
• Sesame seeds, optional
• Chili flakes or chili crisp, optional

 

Let’s Cook

1. Prepare the Sauce

In a medium bowl, whisk together: miso paste, broth, soy sauce, rice wine vinegar, brown sugar, and sesame oil. Whisk until the miso is completely incorporated. Set aside.

2. Prep the Ramen

Bring a pot of salted water to a boil. Cook the fresh ramen noodles according to the package directions, usually just 2–3 minutes, until barely tender. Drain well and set aside. Don't overcook the noodles, they'll finish cooking in the stir-fry.

3. Cook the Vegetables

Heat the oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper and cook for 2–3 minutes, until it begins to soften. Add the bok choy and Napa cabbage and stir-fry for another 2–3 minutes. You want the vegetables tender but still slightly crisp. Transfer the vegetables to a plate and set aside.

4. Brown the Pork

Return the skillet to medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it apart with a wooden spoon as it browns. Season lightly with salt and black pepper. Once the pork is cooked through and nicely browned, add the white parts of the green onions. Cook for another 1 minute.

5. Add the Ginger & Garlic

Add the fresh ginger and minced garlic to the pork. Cook for 30–60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

6. Add the Miso Ginger Sauce

Pour the prepared sauce into the skillet with the pork. Stir everything together and bring the sauce to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until the sauce reduces slightly and becomes glossy.

7. Bring It All Together

Add the cooked bell pepper, bok choy, and Napa cabbage back into the skillet. Add the drained ramen noodles. Gently toss everything together until the noodles are coated in the miso-ginger sauce and everything is heated through. Turn off the heat. Add the butter and toss until melted and incorporated into the sauce. Taste and adjust with additional soy sauce, black pepper, or rice vinegar if needed.

8. Finish & Serve

Divide the ramen stir-fry between bowls. Top with: crushed peanuts, sliced green onion tops, sesame seeds, if desired, chili flakes or chili crisp for heat. Serve immediately and enjoy! Cheers!