Growing up in our house, noodles were always a quick meal thrown together with whatever we had in the fridge. My mom would boil some pasta, add a jar of sauce, and call it dinner. It wasn’t until I started cooking for myself that I discovered how good noodles could be when you put a little more thought into them.
This noodle dish with pork loin came about one evening when I had some leftover meat and wasn’t in the mood for another sandwich. Turns out, sometimes the best recipes come from simply working with what you’ve got. Now it’s become one of those meals I make at least twice a month, and my kids actually cheer when they see me pulling out the ingredients.
Suggestions for Ingredient Substitution
Pork loin can be substituted with chicken breast or firm tofu for different dietary preferences. Use the same amount and adjust cooking time as needed. Chicken provides a similar protein content, while tofu offers a plant-based alternative. For a vegetarian option, seitan or tempeh can also work well.
Soy sauce can be replaced with coconut aminos or tamari for those avoiding gluten or seeking a lower-sodium option. Use the same amount, but note that coconut aminos are slightly sweeter, so you may need to reduce the brown sugar. Tamari provides a nearly identical flavor to soy sauce.
Ramen noodles can be swapped with rice noodles, zucchini noodles, or shirataki noodles for various dietary needs. Rice noodles offer a gluten-free alternative, while zucchini noodles provide a low-carb option. Shirataki noodles are very low in calories and carbs. Adjust cooking times accordingly, as these alternatives may cook faster or slower than ramen noodles.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 30-35 g
- Carbohydrates: 90-100 g
Ingredients
For the main dish:
- 1/3 cup brown sugar
- 1 lb thinly sliced pork loin (about 1/4-inch thick slices)
- 1 tbsp chili garlic paste (Huy Fong brand is a personal favorite)
- 1 tbsp olive oil (I use California Olive Ranch extra virgin olive oil)
- 6 oz ramen noodles (discard seasoning packets)
- 1 clove minced garlic (freshly minced for best flavor)
- 1/2 cup soy sauce (low sodium preferred)
For the garnish:
- 1 tbsp sliced green onions
Step 1: Cook the Noodles
Begin by bringing water to a boil in a medium saucepan.
Once boiling, add the noodles (set aside any flavor packet if included) and cook them for 3 minutes.
After cooking, drain the noodles thoroughly and set them aside while you prepare the rest of the dish.
Step 2: Cook the Pork
In a large skillet over medium heat, heat oil until it starts to sizzle.
Add the sliced pork to the skillet and cook it until it turns just brown.
This should take a few minutes, depending on the thickness of the slices.
Step 3: Add Aromatics and Sauce
Once the pork is browned, add the garlic to the skillet and cook for about 1 minute until it becomes fragrant.
Then, add brown sugar, soy sauce, and chili garlic sauce.
Stir all the ingredients together to combine them evenly.
Step 4: Simmer the Pork
Reduce the heat to medium-low, cover the skillet, and let the mixture simmer for about 5 minutes.
This will allow the pork to absorb the flavors of the sauce and become tender.
Step 5: Combine Noodles and Serve
After simmering, add the drained noodles to the skillet.
Stir everything together until the noodles are well coated with the sauce and mixed with the pork.
Serve immediately, garnished with fresh green onions for a pop of flavor and color.
Enjoy your dish while it’s hot!
