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 as if it took considerably longer!
Spicy Pork Noodle Soup
The origins of ramen are hotly debated as to whether it came from China or Japan. It is likely that there 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 quickly "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, miso noodle soup and my Thai-influenced chicken noodle 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.
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!
Equipment Used
I only recommend brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Medium (20cm or 8") saucepan.
- Griddle pan.
- Mixing bowls of varying sizes.
- Chopping board.
- Kitchen knife.
- Sieve or colander.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Homemade Spicy Pork Ramen Noodles Recipe
Ingredients
- 2 Small Pork Loin Steaks 1-1½m or ½" thick
For the Marinade:
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Chinese Chilli Oil (I use Lao Gan Ma)
- ½ teaspoon Garlic Powder
For the Soupy Bit:
- 2 teaspoon Chinkiang Vinegar
- 4 teaspoon Fish Sauce
- 1 teaspoon Chinese Chilli Oil I use Laoganma
- 1 teaspoon Sugar
- 120 g Dried Ramen Noodles 2 Bundles
- 500 ml Chicken Stock 2 Cup
- 1 Small Red Onion 75g
- 100 g Bean Sprouts ½ Cup
- 2 tablespoon Mirin
- 2 Spring Onions
Instructions
- Mix together the ingredients for the pork marinade and add the pork, then 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.
- Mix together the Chinkiang vinegar, fish sauce, Chinese chilli oil and sugar and set aside.
- Cook the noodles as per the instructions on the packet, and then refresh them in ice-cold water and set aside.
- Finely slice the red onions into 2-3mm half-moon shapes.
- Thinly slice the spring onions.
- 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.
- Whilst the pork is cooking, mix the sliced red onions with the mirin and allow to pickle for 5 minutes.
- Bring your chicken stock to a boil, and whilst the meat is resting, add all of the ingredients and allow them to warm.
- Slice the pork across the grain and serve it on top of the soup.
I love love love ramen. One of my favorite meals ever. Had so much of it in Japan : ))
What a beautiful looking bowl of goodness. I don't know why ramen has a bad rep but I LOVE it!
I love love love ramen. One of my favorite meals ever. Had so much of it in Japan : ))
Me too 🙂
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!
Thank you for your kind words! Glad to introduce you to something new, hope you like it as much as we do 🙂
Can you believe I've actually NEVER tried ramen!? This looks like a killer way to remedy that situation ASAP! Beautiful photos, too. 🙂
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 🙂
What a beautiful looking bowl of goodness. I don't know why ramen has a bad rep but I LOVE it!
It get's a rep as being something quite poor quality and throw away, but with good ingredients it is really great!
No, this isn't college Ramen anymore. Is there a difference if you use veggie stock instead?
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 🙂
Ramen is really big here. I have tried different kinds but not made it myself yet. Thanks for recipe.
Give it a go it is a simple quick meal that definitely is more than the sum of it's parts.