When it comes to super yummy weeknight dinners, this Caramel Pork Ramen is a standout. Packed with delicious flavour, and easy to make, even the inexperienced campaigner can create fully bellies, clean plates and happy faces (yes, we even tested our theory on this one!)
The original recipe was inspired by a recipe from Hello Fresh, with a few changes for an extra kick of flavour!
If you’re looking for high quality, Australian made organic Japanese noodles for any recipes, not just this one, we highly recommend Hakubaku Noodles
Five Spice Caramel Pork Ramen
600g Pork loin fillet cut into 1.5cm cubes
2 red onions, finely sliced
2 large carrots unpeeled, cut into 5cm matchsticks
4 tsp crushed garlic
2 tsp ginger (fresh grated, or from tube)
250g sugar snap or snow peas, ends trimmed and cut into thirds
4 spring onion, finely sliced
1 long red chilli (optional), seeds removed and finely sliced
2 tsp Chinese Five Spice Powder
4 tbsp brown sugar
1/2c warm water
2 tsp fish sauce
2 tbsp soy sauce (for caramel)
270g pack Ramen Noodles
2 tbsp sesame oil
1/4c soy sauce, extra (for noodles)
black sesame seeds (optional)
- Bring large saucepan of water to the boil
- Heat a drizzle of olive oil in a large frying pan over high heat, add pork cubes and cook for 2-3 minutes until just brown. Remove from the pan and set aside.
- Heat a little more olive oil in the same pan, add red onion and cook for 3-4 minutes or until starting to soften, then add five spice powder and stir, cooking for another minute. Reduce heat to low
- Add the brown sugar, water, fish sauce and soy sauce for caramel to the pan with the onion. Season with a pinch of pepper and salt, stirring until sugar is dissolved. Simmer for 10 minutes over low heat until the caramel has reduced and started to thicken slightly. Add the pork cubes back to the caramel and cook for a further 2 minutes. Remove from heat and set aside in pan.
- While caramel is reducing, place the ramen noodles into boiling water and cook for 3-4 minutes ONLY, before draining and rinsing with cold water in colander.
- Heat drizzle of olive oil in wok, add the carrot and cook for 2-3 minutes until just softened. Add garlic, ginger, sugar snap peas and chilli (if using) cooking for 3 minutes.
- Add noodles, sesame oil and extra soy sauce to the pan and toss together. Add spring onion, pork and caramel to wok with noodles and veg. Combine well and stir until noodles are warm (should only take a minute or so)
- Serve with a sprinkling of black sesame seeds if desired.