Pork & Ramen Stir-Fry

with Carrots & Bell Pepper

25 MIN

+$0.99/serving 2 Servings

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Make it Vegetarian

From the Test Kitchen

To toss with delightfully chewy ramen noodles, you’ll make a saucy stir-fry of pork, carrots, and bell pepper coated in an umami-rich combo of soy glaze, sesame oil, gochujang, and more.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Ramen Noodles
10 oz Baby Bok Choy
6 oz Carrots
1 Bell Pepper
2 Scallions
2 Tbsps Soy Glaze
1 Tbsp Sesame Oil
1 tsp Black & White Sesame Seeds
2 tsps Gochujang
1 Tbsp Rice Vinegar

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, whisk together the soy glaze, vinegar, sesame oil, 1/4 cup of warm water (or 1/2 cup for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the eggs

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling (for the noodles), carefully remove the eggs and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs.

3 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

4 Cook the pork & vegetables

Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are softened. Turn off the heat.

5 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!