Miso-Ginger Pork Ramen Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• bok choy and napa cabbage
  1 unit
• fresh ramen noodles
  2 unit
• garlic
  3 cloves
• ginger paste
  1 tbsp
• ground pork
  12 oz
• miso sauce concentrate
  1 unit
• oil
  2 tbsp
• peanuts
  1 oz
• pork ramen stock concentrate
  1 unit
• rice wine vinegar
  1 tbsp
• scallions
  2 unit
• soy sauce
  2 tbsp

🍳 Cookware

• medium bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper ; cook, stirring occasionally, until beginning to soften, ⏱️ 2 minutes . Add ground pork and garlic ; cook until pork is browned and cooked through, ⏱️ 5 minutes .

   oil: 2 tbsp, bell pepper: 1 unit, ground pork: 12 oz, garlic: 3 cloves
3. 

   3

   In a medium bowl , whisk together rice wine vinegar , pork ramen stock concentrate , soy sauce , miso sauce concentrate , and ginger paste to make the miso stir-fry sauce.

   rice wine vinegar: 1 tbsp, pork ramen stock concentrate: 1 unit, soy sauce: 2 tbsp, miso sauce concentrate: 1 unit, ginger paste: 1 tbsp
4. 

   4

   Add miso stir-fry sauce to pan with pork and bell pepper. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened, ⏱️ 3 minutes .
5. 

   5

   Once water is boiling, gently separate fresh ramen noodles and add to pot. Cook, stirring, until just tender, ⏱️ 2 minutes . Drain noodles, then return to pot. Add bok choy and napa cabbage and scallions ; toss to coat and wilt greens.

   fresh ramen noodles: 2 unit, bok choy and napa cabbage: 1 unit, scallions: 2 unit
6. 

   6

   Gently crush peanuts in their bag. Divide noodles between bowls and top with crushed peanuts. Serve immediately.

   peanuts: 1 oz