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Spicy Pork Ramen Quick Noodle Soup

Spicy pork ramen, this version is a quick noodle soup featuring spicy pork loin in a well-flavoured hot, sour, salty and spicy broth.

This quick and easy dish can be rustled up in under 30 minutes and it tastes like it took considerably longer!

Overhead spicy pork ramen soup.

Spicy Pork Noodle Soup

The origins of ramen are hotly debated as to whether it came from China or Japan. It is likely that is some form of fusion of dishes dating back to the 17th century, who said fusion food was new?

This delicious and spicy pork ramen recipe cooks in a shade under 30 minutes, just like my hoisin chicken ramen.

It rocks a wonderful spicy quickly seared pork loin steak and the unmistakable flavour and heat of Laoganma chilli oil.

The broth is flavoured with fish sauce, Chinkiang vinegar and more of that wonderful chilli oil.

I even quick “pickle”, in a loose sense, some red onions to add another layer of flavour and texture to this delicious noodle soup.

If you are looking for other quick noodle soups, check out my Chinese-influenced beef noodle soup and my Thai-influenced chicken noodle soup.

Overhead close-up spicy pork ramen soup.

Frequently Asked Questions

Can I use a frying pan rather than a griddle pan?

Yes, absolutely!

What is Chinese chilli oil?

It is typically vegetable oil that has been infused with different types of chilli and often Szechuan pepper.

I love Lao Gan Ma (Old Grandmother), but there are other types, notably Lee Kum Kee which is often more available in the UK.

What noodles should I use?

Quick ramen noodles are pretty easy to find and you can go for any wheat based Japanese noodle.

Although I have used regular egg noodles and even udon noodles in the past.

Can I use pork stock?

If you have some then please do use it.

Sadly commercial pork stock is a pretty rare find and this dish is meant to be a quick munch so I opt for the best chicken stock I can find.

Spicy pork ramen soup with spring onions.

Serving Suggestions

This quick pork ramen is a lovely bowl of goodness and I tend to serve it as a light meal without a side.

However, I usually do have something to munch on as a starter.

Prawn toast is a real favourite of mine and it is remarkably simple to make at home.

I’m also really fond of crispy spring rolls too!

Overhead spicy pork ramen soup with spring onions.

Equipment Used

I only recommend brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments sections below the recipe.

  • Stovetop.
  • Medium (20cm or 8″) saucepan.
  • Griddle pan.
  • Mixing bowls of varying sizes.
  • Chopping board.
  • Kitchen knife.
  • Sieve or colander.
Spicy pork loin ramen noodle soup in a Japanese style bowl.
Yield: 2 Servings

Homemade Spicy Pork Ramen Noodles Recipe

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 Pork Ramen is packed full of great fresh flavours and textures and is fit to grace any table.


  • 2 Small (1-1.5cm or ½" thick) Pork Loin Steaks

For the Marinade:

  • 1 Tbsp Hoisin Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tsp Light Soy Sauce
  • 1 Tsp Dark Soy Sauce
  • 1 Tsp Chinese Chilli Oil (I use Laoganma)
  • ½ Tsp Garlic Powder

For the Soupy Bit:

  • 2 Tsp Chinkiang Vinegar
  • 4 Tsp Fish Sauce
  • 1 Tsp Chinese Chilli Oil (I use Laoganma)
  • 1 Tsp Sugar
  • 120g (2 Bundles) Dried Ramen Noodles
  • 500ml (2 Cup) Chicken Stock
  • 75g (½ Cup) Red Onion
  • 100g (½ Cup) 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. The longer you can leave it the better it will be (up to 12 hours) but you can cook it immediately, as I usually do.
  2. Mix together the Chinkiang vinegar, fish sauce, Chinese chilli oil and sugar and set aside.
  3. Cook the noodles as per the instructions on the packet and then refresh them 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 3-4 minutes per side and then allow it to rest for 2 minutes.
  7. Whilst the pork is cooking mix the sliced red onions with the mirin and allow to pickle for 5 minutes.
  8. Bring your chicken stock to a boil and whilst the meat is resting add all of the ingredients and allow them to warm.
  9. Slice the pork across the grain and serve it on top of the soup.

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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