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Heat a large skillet or wok over medium-high heat. Add the ground pork and sear, breaking it up with a spoon, until it is crispy and browned, about 8-10 minutes. Drain any excess fat.

Add the white parts of the sliced green onions and the shredded cabbage to the pan with the crispy pork. Sauté for 3-4 minutes, until the cabbage has softened slightly.

Push the pork and vegetable mixture to one side of the pan. Crack the 2 eggs into the empty side of the pan. Scramble the eggs until just cooked through, then mix them into the pork and vegetable mixture.

Stir in the fish sauce, oyster sauce, and the contents of the 2 ramen seasoning packets into the pork and egg mixture.

Pour 2 cups of water over the mixture in the pan. Bring the liquid to a simmer, stirring to combine all ingredients.

Add the 2 ramen noodle blocks to the simmering liquid. Cook for 4 minutes, or until the noodles are tender and most of the water has evaporated, stirring occasionally to separate the noodles.

Divide the Chili Crisp Pork Ramen evenly into 4 serving bowls.

Garnish each serving generously with chili crisp and the green parts of the sliced green onions.


Heat a large skillet or wok over medium-high heat. Add the ground pork and sear, breaking it up with a spoon, until it is crispy and browned, about 8-10 minutes. Drain any excess fat.

Add the white parts of the sliced green onions and the shredded cabbage to the pan with the crispy pork. Sauté for 3-4 minutes, until the cabbage has softened slightly.

Push the pork and vegetable mixture to one side of the pan. Crack the 2 eggs into the empty side of the pan. Scramble the eggs until just cooked through, then mix them into the pork and vegetable mixture.

Stir in the fish sauce, oyster sauce, and the contents of the 2 ramen seasoning packets into the pork and egg mixture.

Pour 2 cups of water over the mixture in the pan. Bring the liquid to a simmer, stirring to combine all ingredients.

Add the 2 ramen noodle blocks to the simmering liquid. Cook for 4 minutes, or until the noodles are tender and most of the water has evaporated, stirring occasionally to separate the noodles.

Divide the Chili Crisp Pork Ramen evenly into 4 serving bowls.

Garnish each serving generously with chili crisp and the green parts of the sliced green onions.
