with Chef Robert Larios
Photography by Patricia M. Larios
This 20-minute recipe creates a rich, savory flavor that will make your favorite instant ramen taste like it was made in the kitchen with fresh ingredients. Ground beef (or pork) and scallions are cooked together before being swirled into an addictive sauce spiced up front by soy sauce, ponzu and Japanese kampuchea chili paste (gochujang). Then it’s time to take zucchini that’s sautéed before finishing off and toss it on top of those fresh green onions that have been patiently waiting since beginning steps ago — not forgetting about those noodles either; they get cooked right alongside everything else.
¡Buen provecho!
Gingery Beef Ramen Stir-Fry
with Zucchini and Scallions
Step 1: Prep
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.
Step 2: Cook the Zucchini
Heat a large drizzle of 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.
Step 3: Make the Sauce
While zucchini cooks, in a medium bowl whisk together cornstarch, ponzu and soy sauce until smooth and no lumps remain. Whisk in stock concentrate, plum jam, gochujang, and ¼ cup water until combined.
Step 4: Cook the Ground Beef (or Ground Pork)
Heat a drizzle of oil in the pan used for zucchini over medium-high heat. Add ground beef; 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 beef is cooked through, 2-4 minutes more. Stir in scallion whites, ginger, garlic powder, and ¼ teaspoon sugar. Cook until fragrant, 30-60 seconds. Stir in sauce. Cook until slightly thickened, 30-60 seconds. Turn off heat.
Step 5: Cook the Noodles
Once water is boiling, add ¾ of the 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 tablespoon butter 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.
Step 6: Serve
Divide stir-fry between bowls. Top with scallion greens and serve.
Ingredients
Directions
Step 1: Prep
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.
Step 2: Cook the Zucchini
Heat a large drizzle of 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.
Step 3: Make the Sauce
While zucchini cooks, in a medium bowl whisk together cornstarch, ponzu and soy sauce until smooth and no lumps remain. Whisk in stock concentrate, plum jam, gochujang, and ¼ cup water until combined.
Step 4: Cook the Ground Beef (or Ground Pork)
Heat a drizzle of oil in the pan used for zucchini over medium-high heat. Add ground beef; 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 beef is cooked through, 2-4 minutes more. Stir in scallion whites, ginger, garlic powder, and ¼ teaspoon sugar. Cook until fragrant, 30-60 seconds. Stir in sauce. Cook until slightly thickened, 30-60 seconds. Turn off heat.
Step 5: Cook the Noodles
Once water is boiling, add ¾ of the 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 tablespoon butter 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.
Step 6: Serve
Divide stir-fry between bowls. Top with scallion greens and serve.
Notes
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Food Lover’s Dictionary Plum Sauce: Also called duck sauce, this thick, sweet-and-sour condiment is made with plums, apricots, sugar and seasonings. Plum sauce is most often served with duck, pork or spareribs. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, Recipe was accessed Sept. 1, 2022: https://www.hellofresh.com/recipes/gingery-pork-ramen-stir-fry-625efe3b0034fc78a57261e6 |
What You Will Need:
- medium pot
- large pan
- medium bowl
- whisk
- strainer
Cooking Tidbit: The recipe calls for ground pork, but you may use beef instead. Use caution when handling plum jam and beef concentrate — they can make your dish too salty very quickly!
Food Quote: “I work out to eat.” – Bobby Flay
