We originally made this dish by cooking the ramen the conventional way, stir-frying the veggies and pork in a separate pan, and making a sauce to pull the dish together.
In reworking the recipe, we discovered an easier way to prepare it that infuses the noodles with flavor during cooking and saves on cleanup to boot.
How To Make One-Pan Pork and Ramen Noodles
The technique for making this dish is truly simple. Once you’ve set aside the pork for a quick marinade, you begin by stir-frying fresh ginger, garlic, and mushrooms and deglazing the pan with a combination of soy sauce and mirin (a sweet Japanese cooking wine).
Next, you add chicken broth, arrange the blocks of ramen side-by-side, cover the pan, and simmer for a few minutes until about two-thirds of the broth has been absorbed and the noodles are soft, but not fully cooked.
At that point, it’s time to separate the noodles, add the snap peas and give the mixture three minutes or so in the pan to finish cooking. Then you simply plate the noodles and veggies, wipe out the pan and finish up by quickly stir-frying the pork.
Make This Recipe Your Own
You can use this technique to combine any quick-cooking protein with vegetables that only need a couple of minutes of steaming.
Thinly-sliced beef or chicken breast would work, as would shrimp or scallops. Suggestions for veggies include spinach, strips of bell pepper and small cubes of zucchini.
Here’s another one-dish ramen recipe to try: Spicy Shrimp & Ramen Soup!
One-Pan Pork and Ramen Noodles
- 1 pork tenderloin, approximately 1 lb
- 4 tablespoons soy sauce, divided
- 4 tablespoons mirin, divided
- 3 teaspoons toasted sesame oil, divided
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil, divided
- 8 ounces mushrooms, sliced
- 1 tablespoon finely minced fresh ginger
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth, plus more if needed
- 6 ounces ramen noodles
- 6 ounces fresh sugar snap peas
- 4 to 5 scallions, chopped
- Trim the silver skin from the pork tenderloin, slice it in half lengthwise, then cut each half crosswise into 1/4-inch thick slices.
- Add 1 tablespoon of the soy sauce, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil to a mixing bowl. Sprinkle with the cornstarch, whisk until well blended, then add the pork and stir to coat thoroughly. Set aside.
- Place a large sauté pan over medium heat and add the remaining sesame oil and 2 tablespoons of the vegetable oil. Add the mushrooms and sauté until lightly browned, 3 to 4 minutes.
- Stir in the ginger and garlic and continue cooking until fragrant, 1 to 1-1/2 minutes more.
- Deglaze the pan with the remaining soy sauce and mirin, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Stir in the chicken broth, raise the heat to high and bring the mixture to a boil.
- Discard or reserve the ramen seasoning packets for another use and add the noodles in a single layer and reduce the heat to medium-high.
- Cover the pan and cook until the noodles have soft enough to separate and about 2/3 of the broth has been absorbed, 2 to 3 minutes. (Note: Some ramen noodles absorb more liquid than others, you may need to add some broth at this point.)
- Using tongs, spread the noodles around the pan and layer the sugar snap peas on top.
- Cover and continue cooking for about 2 minutes until the snap peas are crisp-tender and the noodles are cooked through. Add the scallions and toss to combine.
- Plate individual servings of the ramen and veggies, wipe out the pan and put it back on the stove over medium-high heat. Add the remaining tablespoon of vegetable oil, swirl to coat the pan, then add the pork.
- Raise the heat to high and stir-fry the pork until lightly browned and cooked to your liking, 2 to 3 minutes. Top each serving of noodles with a portion of pork and serve immediately.