Stir-Fried Pork and Cabbage Ramen

PREP TIME: 30 MINUTES
SERVINGS: 2-3

About

This is a quick recipe for pork and cabbage ramen, designed for everyday cooking. In just 30 minutes, it comes together as a complete, nourishing meal that’s perfect for weeknights or low-effort dinners. It’s filling, balanced, and exactly the kind of recipe that turns simple ingredients into a satisfying bowl of comfort. Enjoy!

Ingredients

For the ramen:
3 TBSP peanut oil
250 g minced pork
600 g napa cabbage
300 g ramen noodles
Handful of chard (optional)
Handful cilantro

For the sauce:
2 cloves garlic
3 cm piece of ginger (about 50 g)
3 TBSP soy sauce
1 TBSP dark soy sauce
1,5 TBSP hoisin sauce
1 TBSP rice vinegar
1 TSP sugar
2 TBSP water

Instructions

Cook the noodles:
Boil the ramen noodles according to the package directions until just al dente. Drain, rinse briefly under cold water, and toss with a few drops of peanut oil to prevent sticking. Set aside.

Make the sauce:
In a small bowl, combine the soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sugar, and water.
Finely mince or grate the garlic and ginger, and add them to the soy sauce mixture.

Cook the pork:
Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat. Add the minced pork and stir-fry for 4–5 minutes, until browned, slightly crispy at the edges, and the liquid has evaporated.
Add about half of the sauce and cook for another 1–2 minutes. Remove from the pan and set aside.

Add the cabbage:
Heat the remaining tablespoon of peanut oil in the same pan. Add the napa cabbage (and chard if using) and stir-fry for 3–5 minutes, until it wilts and softens but still has some crunch. Add the remaining sauce and stir well.

Combine with pork:
Return the pork to the skillet and toss everything together so the pork and cabbage are well coated.
Cook for another 1–2 minutes to let the flavors meld and the sauce thicken slightly.

Add noodles:
Add the cooked ramen noodles and toss well to combine, using tongs to distribute the sauce evenly. If it looks dry, add a splash of water or a drizzle more soy sauce to loosen.

Finish and serve:
Remove from heat, toss through a handful of chopped cilantro, and adjust seasoning to taste (a pinch more soy or vinegar if needed). Serve hot, topped with extra cilantro or a few drops of chili oil if you like heat.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 6, 2026

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