Peanut and pork ramen

Prep 15 min
Total 25 min
Serves 4



450 g
pork loin, cut into 1/2-in. strips
2 100-g pkgs
chicken ramen noodles
1 tbsp
1 tbsp
brown sugar
3 tbsp
warm water
1/4 cup
smooth natural peanut butter
2 tbsp
lime juice, (1 lime)
2 tsp
3 mini
cucumbers, sliced
1 340-g pkg
heirloom cherry tomatoes, halved
1/4 cup
fried shallots, (optional)


  • COAT pork with 1½ tsp seasoning mix from ramen noodles in a bowl.
  • COOK noodles following package directions, omitting seasoning mix, until just tender, about 3 min. Drain and rinse with cold water.
  • HEAT oil in a large non-stick frying pan over medium-high. Add pork and cook until no pink remains, 3 to 5 min. Remove from heat.
  • DISSOLVE sugar in water in a medium bowl. Whisk in peanut butter, lime juice, sriracha and fish sauce.
  • DIVIDE ramen among 4 plates and top with pork, cucumbers and tomatoes. Drizzle with dressing. Sprinkle with fried shallots.



Calories 559, Protein 35 g, Carbohydrates 44 g, Fat 28 g, Fibre 4 g, Sodium 932 mg.

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