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Ramen Noodles with Pork and Oyster Sauce


Start to finish 50’ for a ‘wow’ dish for 5 hungry of us! By the way, everything is in there, the protein, carbs, veggies and more!



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Ramen Noodles with Pork and Oyster Sauce

Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Asian
Servings: 5


  • 400 g Ramen Noodles
  • 3 Pork Fillets , about 1.2 kg, fat and silver shin removed
  • 6-8 tbsp Rapeseed Oil , or Peanut Oil
  • 1 tbsp Chinese 5-Spice
  • 2 large Carrots , grated
  • 2 Chilli Peppers , thinly sliced
  • 500 g Button Mushrooms , thickly sliced
  • 1 small Green Cabbage , shredded
  • 4 stalks Lemongrass , soft part only, thinly sliced
  • 4 Spring Onions , white and green parts, thinly sliced
  • 2 tbsp Sesame Oil
  • 1 tbsp Chinese 5-Spice
  • ½ tsp freshly ground Black Pepper

For the Oyster Sauce

  • 1 ½ tsp dry Ginger , ground
  • 1 ½ tsp dry Onion , ground
  • 65 ml Soy Sauce , preferably with Bonito
  • 90 ml Oyster Sauce
  • 30 ml Fish Sauce
  • 50 ml EVOO , Extra Virgin Olive Oil
  • 2 cloves Garlic , minced through a garlic presser
  • 2 tbsp Hot Chili Paste , roasted one
  • 2 tbsp Honey
  • ½ tsp freshly ground Black Pepper


  • Start with the sauce where we add in a large glass bowl all the ingredients and we mix well. Refrigerate for an hour and when ready to use give it another round of whisking.
  • Take your pork loins and slice thinly, about 2 mm each slice and place in a large flat plate. Add on top the 5-spice and the pepper. Toss well and keep aside.
  • In the meantime, bring a large pot filled with water to a boil and add the ramen noodles. Cook according to package instructions, about 3’, remove from the heat and place in a strainer while pouring all-over them cold water. Allow to strain and place back into the pot, pour the sesame oil and toss well so that they don’t stick and keep aside.
  • Preferably use a wok, or a large pan/pot/casserole, placed on high fire and once hot add a tbsp of the oil, allow to heat up and add in 3 batches the sliced pork. Sauté each side for about 3’ without overcooking the meat. Remove from the wok and keep aside covered.
  • Bring your sauce and pass through a fine sieve. Press with the back of the spoon for all the juices to come out and keep aside. All the solids left in the sieve, put them in a small bowl.
  • In the same wok again on high heat, once hot add a tbsp of the oil, allow to heat up and add the carrots, chilli peppers and the lemongrass. Toss and stir fry for about 2’ and add the mushrooms and onions along with the solids of the sauce that was previously strained and toss/stir fry for 1’. Add the cabbage and toss for another 1’.
  • Bring back to the wok the cooked meat, pour all-over the sauce and mix well.
  • Add the ramen noodles to the wok, toss well and serve.
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