Caramelised Pork Ramen Noodles
This caramelised pork ramen is a high-protein, one-pan noodle dish that's perfect for a fast weeknight dinner. It delivers deep, sticky, umami-rich flavour, making it ideal for anyone who wants the takeaway experience at home in under 30 minutes.
Serves
2
Prep time
10 minutes
Cooking time
15
Looking for more quick Asian-inspired dishes? Try my Honey Soy Chicken Udon Stir Fry or my Chicken & Rice-Noodle Stir Fry
Helpful Tips
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended — the noodles go soft and lose texture on defrosting.
- Reheating: Add a small splash of water before reheating in a pan over medium heat, or microwave in 60-second bursts, stirring in between.
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Substitutions
- Pork mince → chicken mince or beef mince work well; turkey mince is leaner but still holds up to the sauce.
- Dark soy sauce → regular soy sauce works but the colour and depth will be lighter; add a touch more hoisin to compensate.
- Hoisin sauce → extra oyster sauce, or a small spoonful of plum sauce.
- Mirin → dry sherry or rice wine vinegar with a pinch of sugar.
- Instant ramen noodles → any thin fresh or dried noodle works — udon, vermicelli, or soba. Adjust cook time accordingly.
- Choy sum → any Asian green works — broccolini, bok choy, or spinach as a last resort.
Serving Suggestions
This is a complete meal on its own. If you want to add more protein, a soft-boiled jammy egg on top is the move.
Helpful Tips
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended — the noodles go soft and lose texture on defrosting.
- Reheating: Add a small splash of water before reheating in a pan over medium heat, or microwave in 60-second bursts, stirring in between.
Substitutions
- Pork mince → chicken mince or beef mince work well; turkey mince is leaner but still holds up to the sauce.
- Dark soy sauce → regular soy sauce works but the colour and depth will be lighter; add a touch more hoisin to compensate.
- Hoisin sauce → extra oyster sauce, or a small spoonful of plum sauce.
- Mirin → dry sherry or rice wine vinegar with a pinch of sugar.
- Instant ramen noodles → any thin fresh or dried noodle works — udon, vermicelli, or soba. Adjust cook time accordingly.
- Choy sum → any Asian green works — broccolini, bok choy, or spinach as a last resort.
Serving Suggestions
This is a complete meal on its own. If you want to add more protein, a soft-boiled jammy egg on top is the move.
Ingredients
For the sauce:
- 2 tbsp dark soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tbsp hoisin sauce
- 1.5 tbsp mirin
- 1 tsp honey
For the noodles:
- 1 tsp neutral oil
- 2 tsp sesame oil
- 4 spring onions, whites and greens separated, thinly sliced
- 3 garlic cloves, minced
- ½ brown onion, thinly sliced
- 500g pork mince
- 1 cup red cabbage, thinly sliced (about 90g)
- 1 bunch choy sum, stems and leaves separated
- 1.5 cups chicken stock (375ml)
- 1 cup water (250ml)
- 2 packets instant ramen noodles (seasoning discarded)
To serve:
- Sesame seeds
- Spring onion greens (reserved from above)
Directions
- Combine dark soy sauce, oyster sauce, hoisin sauce, mirin, and honey in a small bowl and set aside.
- Heat the neutral oil and sesame oil in a large, deep frying pan over high heat.
- Add the spring onion whites, brown onion, and garlic cloves. Stir fry for 1–1.5 minutes until softened and starting to turn golden.
- Add pork mince and break it up as it cooks. Cook for 3–4 minutes, stirring regularly, until mostly browned. Keep going until you see some golden, lightly crispy bits forming on the base of the pan.
- Pour the sauce over the pork and cook for 2–3 minutes, tossing regularly, until the pork is well caramelised and sticky.
- Add the red cabbage and choy sum stems. Toss through and cook for 1 minute.
- Push the pork mince to the sides of the pan to create a well in the centre. Place the 2 ramen noodle bricks into the space, then pour chicken stock and water over the top. If the pan looks dry, add a splash more water to the noodles so they can loosen.
- Leave the noodles to soften for about 45 seconds, then flip them and leave for another 30 seconds. Once loosened, toss everything together through the pork, separating the noodles as you go. Cook for another minute or so until the sauce reduces and coats everything.
- Add the choy sum leaves and toss for 30–60 seconds until just wilted.
- Divide between bowls and top with spring onion greens and sesame seeds. Serve immediately.
Ingredients
For the sauce:
- 2 tbsp dark soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tbsp hoisin sauce
- 1.5 tbsp mirin
- 1 tsp honey
For the noodles:
- 1 tsp neutral oil
- 2 tsp sesame oil
- 4 spring onions, whites and greens separated, thinly sliced
- 3 garlic cloves, minced
- ½ brown onion, thinly sliced
- 500g pork mince
- 1 cup red cabbage, thinly sliced (about 90g)
- 1 bunch choy sum, stems and leaves separated
- 1.5 cups chicken stock (375ml)
- 1 cup water (250ml)
- 2 packets instant ramen noodles (seasoning discarded)
To serve:
- Sesame seeds
- Spring onion greens (reserved from above)
Directions
- Combine dark soy sauce, oyster sauce, hoisin sauce, mirin, and honey in a small bowl and set aside.
- Heat the neutral oil and sesame oil in a large, deep frying pan over high heat.
- Add the spring onion whites, brown onion, and garlic cloves. Stir fry for 1–1.5 minutes until softened and starting to turn golden.
- Add pork mince and break it up as it cooks. Cook for 3–4 minutes, stirring regularly, until mostly browned. Keep going until you see some golden, lightly crispy bits forming on the base of the pan.
- Pour the sauce over the pork and cook for 2–3 minutes, tossing regularly, until the pork is well caramelised and sticky.
- Add the red cabbage and choy sum stems. Toss through and cook for 1 minute.
- Push the pork mince to the sides of the pan to create a well in the centre. Place the 2 ramen noodle bricks into the space, then pour chicken stock and water over the top. If the pan looks dry, add a splash more water to the noodles so they can loosen.
- Leave the noodles to soften for about 45 seconds, then flip them and leave for another 30 seconds. Once loosened, toss everything together through the pork, separating the noodles as you go. Cook for another minute or so until the sauce reduces and coats everything.
- Add the choy sum leaves and toss for 30–60 seconds until just wilted.
- Divide between bowls and top with spring onion greens and sesame seeds. Serve immediately.
Watch How to Make It
See more One Pan/One Pot Dishes
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30 minutes or less
Date night
Dinner
Weeknight dinners
Asian
Pork
High-protein meals
One-Pan / One-Pot