Summer Pork Ramen Bowl
Kids love ramen. So adding yummy “plus-ups” to the basic recipe is a great way to introduce tweens and teens to cooking on their own. Just make chicken ramen according to the package, stirring in corn and sauceless pulled pork plus microwaved bagged sugar snap peas . Then top with tomatoes. It’s super simple, super fun – and accessible even for even younger chefs.
Recipe - Stillwater
Summer Pork Ramen Bowl
Prep Time5 Minutes
Servings4
Cook Time5 Minutes
Ingredients
2 packages pork instant ramen noodle soup mix
1 cup corn kernels
1 cup sauceless pulled pork
1 bag (6 ounces) sugar snap peas
1/2 cup chopped tomatoes
1/4 teaspoon salt
Directions
- In 4-quart saucepan, bring 5 cups of water to a boil over medium-high heat. Add noodles, corn, pork and salt. Return to a boil and cook 3–4 minutes, until noodles are tender and pork is heated through. Remove from heat and stir in flavor packets. Let stand 1 minute.
- Meanwhile, place sugar snap peas in microwave-safe bowl, cover with plastic wrap and microwave 3 minutes. Let stand 1 minute, then carefully remove plastic wrap and stir into ramen.
- Divide among 4 bowls. Top with tomatoes.
TIPS:
- We tested this recipe with fresh corn, but frozen (thawed) or canned (drained) corn kernels make fine replacements. This is also a great way to use up leftover corn on the cob.
- Add your favorite ramen toppings, like fresh cilantro leaves, thinly sliced or julienned radish, sliced green onions, lime wedges and hot sauce.
- Not a fan of pork? Make chicken ramen instead: just use chicken ramen packages and shredded rotisserie chicken.
- Snow peas can be used instead of sugar snap peas.
- Purchase packaged sauceless pulled pork, or use your own. Instead of tossing pulled pork with barbecue sauce, set some aside to use in this recipe, or for tacos and Cubano sandwiches.
5 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Maruchan Ramen Noodle Soup, Pork Flavor, 3 Ounce
$0.39$0.13/oz
Essential Everyday Frozen Whole Kernel Corn, 12 Ounce
$1.34 was $1.67$0.11/oz
Curly's Pulled Pork, Hickory Smoked & Seasoned, Sauceless, 12 Ounce
$5.99 was $6.99$0.50/oz
Fresh Sugar Snap Peas, 0.25 Pound
$6.99/lb$6.99/lb
Fresh Large Tomatoes, 0.4 Pound
$1.20 avg/ea was $1.60 avg/ea$2.99/lb
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Directions
- In 4-quart saucepan, bring 5 cups of water to a boil over medium-high heat. Add noodles, corn, pork and salt. Return to a boil and cook 3–4 minutes, until noodles are tender and pork is heated through. Remove from heat and stir in flavor packets. Let stand 1 minute.
- Meanwhile, place sugar snap peas in microwave-safe bowl, cover with plastic wrap and microwave 3 minutes. Let stand 1 minute, then carefully remove plastic wrap and stir into ramen.
- Divide among 4 bowls. Top with tomatoes.
TIPS:
- We tested this recipe with fresh corn, but frozen (thawed) or canned (drained) corn kernels make fine replacements. This is also a great way to use up leftover corn on the cob.
- Add your favorite ramen toppings, like fresh cilantro leaves, thinly sliced or julienned radish, sliced green onions, lime wedges and hot sauce.
- Not a fan of pork? Make chicken ramen instead: just use chicken ramen packages and shredded rotisserie chicken.
- Snow peas can be used instead of sugar snap peas.
- Purchase packaged sauceless pulled pork, or use your own. Instead of tossing pulled pork with barbecue sauce, set some aside to use in this recipe, or for tacos and Cubano sandwiches.