Gingery Pork Ramen Stir-Fry

🥘 Ingredients

• butter
  2 tbsp
• cooking oil
  1 tbsp
• cornstarch
  2 tbsp
• garlic powder
  2 tsp
• ginger
  1 thumb
• gochujang sauce
  1 oz
• ground pork
  20 oz
• pepper
• plum jam
  2 unit
• ponzu sauce
  24 ml
• pork ramen stock concentrate
  2 unit
• ramen noodles
  12 oz
• salt
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar
  ½ teaspoon
• zucchini
  2 unit

🍳 Cookware

• medium pot
• large pan
• medium bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim zucchini and halve lengthwise; thinly slice crosswise into half-moons. Thinly slice scallions , separating whites from greens. Peel and mince or grate half the ginger (all for 4 servings).

   zucchini: 2 unit, scallions: 4 unit, ginger: 1 thumb
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 1 tbsp
3. 

   3

   While zucchini cooks, in a medium bowl , whisk together cornstarch , ponzu sauce , and 1 TBSP soy sauce until smooth and no lumps remain. Whisk in pork ramen stock concentrate , plum jam , gochujang sauce , and 1⁄4 cup water (1⁄2 cup for 4 servings) until combined.

   cornstarch: 2 tbsp, ponzu sauce: 24 ml, soy sauce: 4 tbsp, pork ramen stock concentrate: 2 unit, plum jam: 2 unit, gochujang sauce: 1 oz
4. 

   4

   Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add ground pork ; season with a pinch of salt and pepper . Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more. Stir in scallion whites, ginger, garlic powder , remaining soy sauce, and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). Cook until fragrant, 30-60 seconds. Stir in sauce. Cook until slightly thickened, 30-60 seconds. Turn off heat.

   ground pork: 20 oz, salt, pepper, garlic powder: 2 tsp, sugar: ½ teaspoon
5. 

   5

   Once water is boiling, add 3⁄4 of the ramen noodles to pot (save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. Drain; rinse thoroughly under cold water, 30 seconds. (This stops the cooking and helps prevent sticky noodles.) Add drained noodles, zucchini, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is combined. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.

   ramen noodles: 12 oz, butter: 2 tbsp
6. 

   6

   Divide stir-fry between bowls. Top with scallion greens and serve.