Chili Crisp Pork Ramen
Chili Crisp Pork Ramen
Ingredients
- 1 pound ground pork
- 4 green onions, separated into whites and greens, thinly sliced
- 2 cups cabbage, shredded
- 2 eggs
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 ramen seasoning packets, from ramen noodle packages
- 2 cups water
- 2 ramen noodle blocks
- 4 tablespoons chili crisp, for garnish, or as needed
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 4 min
- 3
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.
⏱️ 3 min
- 4
Stir in the fish sauce, oyster sauce, and the contents of the 2 ramen seasoning packets into the pork and egg mixture.
⏱️ 1 min
- 5
Pour 2 cups of water over the mixture in the pan. Bring the liquid to a simmer, stirring to combine all ingredients.
⏱️ 2 min
- 6
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.
⏱️ 4 min
- 7
Divide the Chili Crisp Pork Ramen evenly into 4 serving bowls.
⏱️ 1 min
- 8
Garnish each serving generously with chili crisp and the green parts of the sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Pork Ramen
- 1 pound ground pork
- 4 green onions, separated into whites and greens, thinly sliced
- 2 cups cabbage, shredded
- 2 eggs
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 ramen seasoning packets, from ramen noodle packages
- 2 cups water
- 2 ramen noodle blocks
- 4 tablespoons chili crisp, for garnish, or as needed
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 4 min - 3
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.
⏱️ 3 min - 4
Stir in the fish sauce, oyster sauce, and the contents of the 2 ramen seasoning packets into the pork and egg mixture.
⏱️ 1 min - 5
Pour 2 cups of water over the mixture in the pan. Bring the liquid to a simmer, stirring to combine all ingredients.
⏱️ 2 min - 6
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.
⏱️ 4 min - 7
Divide the Chili Crisp Pork Ramen evenly into 4 serving bowls.
⏱️ 1 min - 8
Garnish each serving generously with chili crisp and the green parts of the sliced green onions.
⏱️ 1 min