Quick and Easy Ramen Stir Fry With Pork, Shrimp, and Vegetables

oyster sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce

Low-sodium soy sauce reduces sodium without sacrificing flavor.

instant ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular spaghetti

Whole grain noodles offer more fiber while regular spaghetti is often cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a high smoke point.

protein of choice

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive than other meats.

Boil water in a pot and drop in the instant ramen noodles, cooking for about 2-3 minutes.

Prepare the ingredients: smash 1 clove of garlic, chop ginger without peeling, slice baby carrots, and cut green onions into half-inch pieces.

Slice bok choy into quarter-inch pieces, using both the leaves and stems.

Coarsely cut shrimp and set aside.

Heat a cast iron wok over high heat and add 1 tablespoon of peanut oil.

Add the minced garlic and ginger to the hot oil, sautéing for about 10-15 seconds until fragrant.

Add the ground pork to the wok, stirring until it starts to soften.

Add the sliced mushrooms and shrimp to the wok, mixing well.

Once the pork is fully cooked, add the bok choy to the mixture.

Drain the cooked ramen noodles and add them to the wok, tossing everything together.

Season with soy sauce to taste, stirring to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens