More ramen recipes. We made this one with soy ramen, but I think it would also be tasty with spicy garlic shin ramen.

I've written it up mostly as originally described, with unseasoned ground pork and a single ramen packet. In practice we made some modifications; lacking ground pork, we used a mix of chinese and spicy italian sausage, and halved the amount of ramen seasoning (since those already contain salt).

 If cooking more than one batch at a time, scale up the water sublinearly -- say, 600mL or so for two ramens.

Green Onion & Pork Ramen

Aaron & Claire

Ingredients

• 1+2 green onions, chopped and divided
• 1-2 garlic cloves, thinly sliced
• 80-100g ground pork¹
• ½ yellow onion, chopped
• 1 packet ramen
• cabbage or other greens to taste
  

Directions

1. Cook 2 of the green onions and the garlic in a bit of oil until fragrant.
2. Add yellow onion, pork, and ramen seasoning and stir-fry until delicious.
3. Add cabbage (if using), ramen vegetable flakes, and ~400mL water and bring to a boil.
4. Add the noodles and turn/stir as needed until fully cooked.
5. Garnish with remaining green onion and serve.
   

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¹ You can also use cubed or deskinned sausage, but in that case half the amount of ramen seasoning, since it's already seasoned. ^Back