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Spicy BBQ Pork Ramen

Ramen is basically a noodle soup, it has a bit of a bad rep and associations with throwaway food. It does not deserve either! If executed well, like this spicy BBQ pork ramen, it is a quick, tasty and simple meal.

Overhead portrait image of a spicy pork ramen noodle soup served in a bowl with turquoise chopsticks

Spicy BBQ Pork Ramen.

As a British chap growing up we had these things called “Pot Noodle”.

We had no idea what ramen was but essentially they were pots of noodles and freeze-dried crap… I can’t imagine where the name came from!

But you boiled the kettle poured in the water stirred and then squeezed in whatever sauce packet came in your pot.

Yes, they were pretty awful, but I reckon they kept generations of students away from home for the first time in their lives alive. As a result, they served a purpose and in all but name they were ramen.

Effectively it is a noodle soup and Asian noodle soups are glorious.

I have several on my site but to mention a couple, my beef noodle soup and hoisin chicken noodle soup are memorable.

Portrait image of a spicy pork ramen noodle soup served in an Asian style bowl decorated with a blue flower

Where is Ramen From?

There is much debate as to where ramen originated and whether it was China or Japan.

It is probably a fusion dish that evolved from Chinese wheat noodles… Fusion food is not new, this dates from the 17th century!

It is largely irrelevant they are now a globally known product with ramen bars even popping up in Budapest. Which is definitely one of the slowest moving food cultures in Europe!

Overhead portrait image of a spicy pork ramen noodle soup served in two bowls

Hints for Making Ramen at Home.

Like all broth-based soup recipes make sure your stock is of top quality.

They all really do live and die on the base ingredient so set aside that stock cube that has been lurking in the back of the cupboard for months.

Get something better, or even better make something yourself, you deserve it!

Finally, choose your noodles. I personally prefer Udon noodles, however, egg noodles are great too. I’m not keen on rice noodles but if they are your thing you could use them also.

So if you are British like me and have pot noodle nightmares featuring androgynous freeze dried crap you once poured boiled water on.

Then set them aside and have a go at the spicy BBQ pork ramen, quick simple and really tasty.

Overhead square image of a spicy pork ramen noodle soup served in a bowl with turquoise chopsticks
Yield: 2 Servings

Spicy BBQ Pork Ramen

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ramen may have a bit of a bad rep but it need not be a throwaway meal! This Spicy BBQ Pork Ramen is packed full of great fresh flavours and textures and is fit to grace any table.


  • 200g Pork Loin

For the Marinade:

  • 1 Tbsp Hoisin Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tsp Light Soy Sauce
  • 1/2 Tsp Dark Soy Sauce
  • 1 Tsp Sesame Oil
  • 1/2 Tsp Garlic Powder

For the Soupy Bit:

  • 2 Tsp Chinkiang Vinegar
  • 4 Tsp Fish Sauce
  • 4 Tsp Sweet Chili Sauce
  • 1 Tsp Sugar
  • 125 g Noodles
  • 500 ml Chicken Stock
  • 75 g Red Onion
  • 100 g Bean Sprouts
  • 2 Tbsp Mirin
  • 2 Spring Onions


  1. Mix together the ingredients for the pork marinade and place in a bag with the pork and allow to sit whilst you prepare the rest of the ingredients.
  2. Mix together the vinegar, fish sauce, sweet chili sauce and sugar and set aside.
  3. Cook the noodles as per the instructions on the pack and then refresh in ice cold water and set aside.
  4. Finely slice the red onions into 2-3mm half moon shapes.
  5. Thinly slice the spring onions.
  6. Heat a griddle pan over a high heat and cook the pork for 4 minutes per side and then allow to rest for 2 minutes before slicing on the diagonal.
  7. Whilst the pork is cooking mix the sliced red onions with the Mirin and allow to pickle for 5 minutes.
  8. Now bring your chicken stock to the boil and whilst the meat is resting add all of the ingredients and allow to warm for one minute.
  9. Finally add in the sliced pork to the top of the served noodle soup and serve.


 If you are planning ahead, marinade this over night it really will ramp up the flavour!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 533Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 1993mgCarbohydrates: 56gFiber: 3gSugar: 25gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Vicky @ Avocado Pesto

Tuesday 9th of May 2017

I love love love ramen. One of my favorite meals ever. Had so much of it in Japan : ))

Brian Jones

Wednesday 10th of May 2017

Me too :)

Annie @ Annie's Noms

Tuesday 9th of May 2017

This is beautiful and so full of wonderful flavour! I just know we would devour this here as we love dishes like this. I've never had pork with my ramen either, so I definitely need to make this!

Brian Jones

Wednesday 10th of May 2017

Thank you for your kind words! Glad to introduce you to something new, hope you like it as much as we do :)

Monica | Nourish & Fete

Tuesday 9th of May 2017

Can you believe I've actually NEVER tried ramen!? This looks like a killer way to remedy that situation ASAP! Beautiful photos, too. :)

Brian Jones

Wednesday 10th of May 2017

You really should give it a go but steer clear of the boil the kettle and pour nonsense and make it yourself you will be delighted :)

Jovita @ Yummy Addiction

Tuesday 9th of May 2017

What a beautiful looking bowl of goodness. I don't know why ramen has a bad rep but I LOVE it!

Brian Jones

Tuesday 9th of May 2017

It get's a rep as being something quite poor quality and throw away, but with good ingredients it is really great!


Tuesday 9th of May 2017

No, this isn't college Ramen anymore. Is there a difference if you use veggie stock instead?

Brian Jones

Tuesday 9th of May 2017

Changing the stock will change the dishes flavour although will certainly not ruin it, to be honest different brands or recipes for and stock will change the flavour too :)

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