PORK Ramen: With Bamboo And Mushrooms
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A quick and flavorful pork ramen with shiitake mushrooms and bamboo shoots, where the noodles absorb the rich broth. Customize with your favorite vegetables or toppings.
Ingredients
- 14.8 ml water
- 1.23 ml baking soda
- 454 g boneless country-style pork ribs trimmed and sliced thin
- 44.4 ml soy sauce divided
- 4.93 ml cornstarch
- 44.4 ml sesame oil divided
- 227 g shiitake mushrooms stemmed and thinly sliced
- 6 green onions white and green parts separated and thinly sliced
- 1 can sliced bamboo shoots drained
- 4 clove garlic minced
- 4.93 ml fresh ginger minced peeled
- red pepper flakes
- 710 ml chicken broth
- 29.6 ml oyster or hoisin sauce
- 3 pack ramen noodles seasoning packets discarded
- sambal oelek or chili paste
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 425 mg
- Iron: 8.67 mg
- Magnesium: 119 mg
- Phosphorus: 679 mg
- Potassium: 1837 mg
- Zinc: 6.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml water
- 1.23 ml baking soda
- 4.93 ml cornstarch
- red pepper flakes
- 710 ml chicken broth
- 29.6 ml oyster or hoisin sauce
- sambal oelek or chili paste
Prepare
- 454 g boneless country-style pork ribs, trimmed and sliced thin
- 44.4 ml soy sauce, divided
- 44.4 ml sesame oil, divided
- 227 g shiitake mushrooms, stemmed and thinly sliced
- 6 green onions, white and green parts separated and thinly sliced
- Drain 1 can sliced bamboo shoots
- Mince 4 clove garlic
- 4.93 ml fresh ginger, minced peeled
- 3 pack ramen noodles, seasoning packets discarded
Let's Cook
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Step 1.
In a medium bowl, combine 3 teaspoons water and ¼ teaspoon baking soda. Add the sliced pork ribs and toss to coat; let sit for 5 minutes. Then add 1 tablespoon soy sauce and 1 teaspoon cornstarch, toss to combine, and set aside.
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Step 2.
Heat 1 tablespoon sesame oil in a 10-inch skillet over medium-high heat. Drain any excess liquid from the pork, then add the pork in a single layer. Cook without stirring until browned on the bottom, about 2 minutes. Stir and continue cooking until the pork is cooked through, 2 to 3 minutes more. Transfer the pork to a clean bowl and drain any fat or liquid from the skillet.
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Step 3.
Heat the remaining 2 tablespoons sesame oil in the same skillet over medium heat. Add the sliced shiitake mushrooms and a splash of water; cook until they start to release their juices, 3 to 5 minutes. Stir in the sliced white parts of the green onions, drained bamboo shoots, minced garlic, minced ginger, and optional red pepper flakes. Cook until fragrant, about 1 minute.
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Step 4.
Stir in 3 cups chicken broth, 2 tablespoons oyster or hoisin sauce, and the remaining 2 tablespoons soy sauce. Bring to a boil. Place the ramen noodles in an even layer in the skillet, breaking them into smaller pieces if needed. Cover, reduce heat to medium-low, and simmer until the noodle bottoms have softened, about 3 minutes.
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Step 5.
Using tongs, carefully flip the noodles over and gently stir to separate. Stir in the sliced green parts of the green onions and continue cooking until the noodles are tender, about 2 minutes more. Stir the cooked pork and any accumulated juices into the skillet and cook until heated through, about 30 seconds. Serve with sambal oelek or chili paste on the side.