Singapore Pork and Ramen Stir-fry

Easy to double this recipe. So yummy and easy!

Serves 2


6 ounces lean pork loin cut into very, very thin strips
1 large carrot cut into large julienne
1 large celery stalk sliced
1/3 C chopped white onion
1 t fresh thyme leaves
1 package Ramen Soup Mix Chicken flavor
1 t Singapore seasoning (Penzy’s)
2 T soy sauce
½ t sesame oil
3 T light olive oil
1 t grated fresh ginger
1 egg, beaten
2 T salt and ½ t black pepper
2 T fresh chopped Italian flat leaf parsley to garnish
1 t hot chili flakes*


  • Slice the porkintovery, very thinstrips about 3 inches long and only 1/8” in widthand place in a small bowl. Tossitwith 1 T soy sauce, 1 t Singapore seasoning, ½ t sesame oil, 1 t salt, ½ t pepper and 2 t of the olive oil.
  • Cook the ramen noodles without the packet, drain, and add a little cold water to stop the cooking. Set aside.
  • In a hot saucepan, add half the remianing olive oil and the carrots, onion, and celeryand add a little more salt andpepper. Cook until onions are translucent and carrots are starting to soften.Now add the pork and a little moreoil and stir until pork is done, about 3 minutes. Add the fresh ginger and keep stirring. Add the rest of the soysauce.
  • Now add the ramen noodles, being careful not to add the extra water. Toss and add the seasoning packetfrom the ramen mix. Stir fry for about 2 minutes. Now addthe beaten egg around the outside and let it set for aabout 20 seconds to cook. Now taking your spatula, blend the egg in to all the mixture.
  • Serve topped with fresh parsley.
  • We love it spicy so you can add the hot chili flakes when you add the seasoni ng packet. More or less to your taste.

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