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Stir-Fried Pork with Peanut Ramen Noodles

Lodge Cast Iron | March 9, 2022

The homemade peanut sauce in this dish will elevate classic ramen noodles to nutty, garlicky perfection. Warm, comforting, and ready in just over thirty minutes, it’s a great recipe to add to your weeknight menu.

Prep Time
15 minutes
Cook Time
20 minutes
Cook it With Our
Stir-Fried Pork with Peanut Ramen Noodles


  • ½ cup chili garlic sauce
  • ½ cup soy sauce
  • ¼ cup water
  • ¼ cup brown sugar
  • 3 tablespoons peanut butter
  • 1 tablespoon ground ginger
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 6 scallions chopped, whites and greens separated
  • 1 ½ pounds ground pork
  • ½ teaspoon salt
  • 2 packages ramen noodles, seasoning packets removed
  • ½ cup unsalted peanuts, chopped
  • 1 chili pepper, sliced (optional)
  • 2 tablespoons scallion greens, sliced for garnish


  1. Combine chili garlic sauce, soy sauce, water, brown sugar, peanut butter, and ground ginger in a small bowl. 
  2. Bring water to a boil in a small sauce pot, then lower heat to a simmer. Add eggs, simmer for 6 ½ - 7 minutes, and place eggs in an ice bath for 2 minutes. Remove shells and set aside. 
  3. While the eggs are boiling, preheat the wok. If using gas, preheat over medium-high for 4-5 minutes. If using electric or induction, preheat over medium-low for 5 minutes, then increase the heat to medium-high for 3-5 minutes. 
  4. Sauté scallion whites for 1 minute. Add pork and salt, and cook undisturbed for 3 minutes. 
  5. Using a spatula or wok spoon, break up pork and continue to cook until nicely browned and cooked through, 5-7 minutes. Add peanuts and cook for 1 additional minute. 
  6. While the pork is cooking, make noodles according to packaging instructions, then drain. (Don’t use the seasoning packets.) 
  7. Once the pork has cooked through, add the sauce and chili pepper and mix until pork is coated. Reduce heat to medium-low and simmer until sauce begins to thicken. 
  8. Remove wok from heat and add noodles. Toss to combine. 
  9. Top with soft-boiled eggs, cut in half. Garnish with scallion greens. 
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Contributed By: Lodge Cast Iron

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