Crispy Pork Ginger Scallion Noodles
Crispy browned pork tossed with ramen noodles, fresh ginger, and scallions for a savory, aromatic weeknight stir fry.
Print
Servings: 2 servings
Multiply Servings
Unit Conversion
Metric conversions are approximate
Ingredients
Noodles & Veggies
- 2 packs Top Ramen plain ramen noodles, discard seasoning packets
- 1 lb Ground pork
- 2 cups Napa cabbage chopped
- 1 tbsp Fresh ginger grated
- 3 cloves Garlic minced
- 4 Scallions thinly sliced, whites and greens separated
- 2 tbsp Neutral Oil
- 2 cups Water
Sauce
- 1 1/2 tbsp Light Soy Sauce
- 1 tsp Dark Soy Sauce dark soy, optional for color
- 1 tsp Sugar
- 1 tsp Rice vinegar
- 1 tsp Sesame oil
Instructions
Crisp the Pork
- Add ground pork to a hot pan and spread it out evenly.
- Cook undisturbed for 2–3 minutes to develop deep browning.
- Break apart and continue cooking until crispy in spots and fully cooked.
Add Aromatics
- Push pork to one side of the pan and add cabbage, ginger, garlic, and scallion whites.
- Cook 2–3 minutes until cabbage is just tender but still slightly crisp.
Add Noodles and Sauce
- Add water and noodles to the skillet.
- Reduce until noodles are fully cooked.
- Add light soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil to the noodles.
- Using tongs, toss continuously for 3–4 minutes until noodles absorb sauce and turn glossy.
- Add a small splash of water if needed to loosen.
Finish
- Turn off heat and fold in scallion greens.
- Serve immediately.
Notes
- Let the pork truly brown — don’t stir too early.
- Use both scallion whites and greens for depth and freshness.
- Light soy sauce in most Western grocery stores is simply labeled “soy sauce.” Dark soy sauce is thicker and darker and used mainly for color.
- Taste before adding extra salt — soy sauce provides most of the seasoning.
- You can substitute spaghetti, rice noodles, egg noodles, or even linguine. Cook until just al dente and toss the same way. The flavor profile still works beautifully.