main-dishes

Pork Ramen Stir-Fry with Ginger, Garlic & Lime

A fast, deeply savory ramen stir-fry built around well-browned pork and crisp-tender vegetables, all glazed in a glossy soy–fish sauce–honey reduction scented with ginger and garlic. A restrained pinch of five-spice adds warmth without tipping into perfume, while fresh lime juice at the end sharpens and brightens the whole dish. Scrambled eggs folded through the noodles make it extra comforting — a pantry-night stir-fry that eats like thoughtful takeout, but cleaner, lighter, and more balanced.

Servings: 4 servings
Total Time: 30 min

Ingredients

Noodles & Protein
  • 2 packs ramen noodles (seasoning packets discarded)
  • 1 lb pork, thinly sliced (loin, chop, or shoulder)
  • 2 large eggs
Vegetables
  • 1 medium onion, thinly sliced
  • 2 carrots, julienned or thinly sliced
  • 2 celery stalks, thinly sliced on the bias
  • 1 (8 oz) can mushrooms, drained well
Sauce
  • 4 tbsp soy sauce
  • 1 1/2 tsp fish sauce
  • 1 1/2 tbsp honey
  • 1–2 tbsp stir-fry sauce (optional)
  • 1 tbsp fresh lime juice
Aromatics & Seasoning
  • 2 tbsp neutral oil, divided
  • 3 cloves garlic, minced
  • 1 1/2 tsp ginger (fresh grated or ground)
  • 1/8 tsp five-spice powder
  • 1/4–1 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1–3 tbsp water, as needed

Instructions

  1. Cook the ramen Bring a pot of water to a boil and cook 2 packs ramen noodles for 2–3 minutes until just tender. Drain thoroughly and set aside, tossing with up to 1 tsp neutral oil only if needed to prevent sticking.
  2. Brown the pork Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add 1 lb thinly sliced pork in a single layer (working in batches if needed). Season with 1/2 tsp black pepper, 1/4–1 tsp red pepper flakes, and 1/8 tsp five-spice powder. Sear until well browned and just cooked through, about 3–4 minutes total. Transfer pork to a plate.
  3. Stir-fry the vegetables Add the remaining 1 tbsp neutral oil to the pan. Add 1 sliced onion and cook for 2–3 minutes until softened. Add 2 sliced carrots and 2 sliced celery stalks and stir-fry for about 2 minutes. Add 1 drained can mushrooms and cook 1 minute more. Stir in 3 minced garlic cloves and 1 1/2 tsp ginger and cook for 30 seconds until fragrant.
  4. Build the sauce Lower the heat slightly and add 4 tbsp soy sauce, 1 1/2 tsp fish sauce, 1 1/2 tbsp honey, and 1–2 tbsp stir-fry sauce if using. Toss and let bubble gently for 30–45 seconds so the sauce thickens slightly and the fish sauce mellows.
  5. Combine noodles and pork Return the cooked pork to the pan along with the cooked ramen noodles. Toss vigorously with tongs until everything is evenly coated and glossy. If the mixture looks dry, add 1–3 tbsp water and toss again.
  6. Add the eggs Push the noodles to one side of the pan. Crack in 2 large eggs and scramble gently until just set, then fold the eggs through the noodles.
  7. Finish and adjust Turn off the heat and add 1 tbsp fresh lime juice. Taste and adjust seasoning with additional soy sauce, honey, or red pepper flakes as desired. Serve immediately.

Notes

  • Five-spice is potent; 1/8 tsp is sufficient and more can overwhelm the dish.
  • Letting the noodles sit undisturbed in the pan for 30–45 seconds before tossing creates light crisping.
  • If skipping scrambled eggs, a fried egg on top works beautifully.

Tags

ramen pork stir-fry quick-dinner asian-inspired