Recipes | Weeknight Supper

Easy Pork Ramen

Name: Easy Pork Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 20g sriracha; 10g honey; 20g soy sauce; 20g sesame oil; 20g mirin; 1 tbsp peanut butter; 200g pork mince; 2 garlic cloves, crushed; 1 inch ginger, grated; 1 spring onion, finely chopped; 700ml chicken stock; 200ml milk; 150g egg noodles; Veg oil; Pak choy; Bamboo shoots; Mange tout; Sesame seeds; 1 carrot, finely sliced; Spring onion, chopped; Chilli oil, for drizzling; Shredded seaweed; 1 egg, soft boiled for 6 1/2 minutes

An easy pork ramen is just what you need when you’re looking for a big cosy bowl of comfort. This is a homemade version of ramen so no flavour packets are used here but it is pretty much just as easy since you mix a paste and then add stock. Top with crispy pork, noodles and a whole host of toppings. This is the perfect weeknight bowl of pork ramen that takes 30 minutes.

Adding crispy pork to the easy pork ramen

How to make the pork ramen paste

For the ramen paste, you have to mix together a few cupboard ingredients. These cupboard essentials will last a long time so they are all worth buying now and then you can make this easy pork ramen a regular staple in your rotation.

Sriracha, a spicy and bright red hot sauce that uses Thai chillies and vinegar.
Honey, to add sweetness and balance
Soy sauce, for both salt and umami flavour
Sesame oil, the sesame flavour works very well with the pork flavour
Mirin, a Japanese staple that adds sweetness and sharpness.
Peanut butter, might sound odd in a ramen but it makes the broth thick and adds great flavour

Mixing the paste for the easy pork ramen

How to make the pork ramen broth

The ramen broth is simple, as the majority of the flavour comes from the paste. But this recipe is a bit different as it doesn’t only use chicken stock as the broth base. We also add milk to this pork ramen, which might sound untraditional, but it adds a creamy element to the ramen broth that rounds out the whole recipe. You could use whatever milk you like, it doesn’t have to just be dairy. Soy milk would work really well.

A spoon in the broth of the easy pork ramen

Frequently Asked Questions

What can I use instead of mirin?

Mirin is similar to sake (Japanese wine) but chances are if you don’t have mirin in your cupboard, you’re equally unlikely to have sake. Replace the mirin with rice wine vinegar or a dry white wine if you have it. Just add a little more honey too to counteract the sourness.

What can I use instead of peanut butter?

You can use tahini if you have it. If you don’t have either, just leave the peanut butter out but you will end up with a slightly less thick broth so it won’t coat the noodles as well.

What noodles shall I use?

Any type of noodle will work in this easy pork ramen. Just follow their own cooking times when you add to the broth. We like egg noodles, rice noodles or even udon noodles.

What toppings can I add?

We like to top it with a boiled egg that still has a jammy centre and lots of chilli oil. But use whatever you like, this would also be great with seaweed on top, spring onions or sesame seeds.

Easy Pork Ramen

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This recipe makes two delicious bowls of homemade pork ramen, super simple and full of flavour.

Author: margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2

Ingredients

Scale

Paste

20g sriracha
10g honey
20g soy sauce
20g sesame oil
20g mirin
1 tbsp peanut butter

Ramen

200g pork mince
2 garlic cloves, crushed
1 inch ginger, grated
1 spring onion, finely chopped
700ml chicken stock
200ml milk
150g egg noodles
Veg oil

Garnish

Pak choy
Bamboo shoots
Mange tout
Sesame seeds
1 carrot, finely sliced
Spring onion, chopped
Chilli oil, for drizzling
Shredded seaweed
1 egg, soft boiled for 6 1/2 minutes

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Instructions

Mix together all the paste ingredients in a small bowl.
Add a little oil to a large pan and fry the mince over medium-high until crispy with 2 tbsp of the paste. Don’t move it around too much so that it has time to crisp up.
Remove the mince from the pan, and in the same pan, add the garlic, ginger and spring onion and fry until soft. Once soft, add the stock, milk and the rest of the paste. Bring to a gentle simmer then add the noodles.
Add the veggies into the pan and cook for the final few minutes.
Once the noodles and veg are cooked, divide into bowls and top with the crispy pork mince and any other chosen toppings such as a jammy egg or seaweed.