Today I’m sharing another tasty recipe to celebrate National Pasta Month: my Mexican-style cheesy ramen noodles with pork!
I don’t know about y’all, but ramen is definitely one of my guilty pleasures. Like yes: even though I don’t always use it, I do like that little ramen pack of spicy goodness! I like it with an egg cracked into the boiling pot of water as the ramen noodles cook, I love it with soft boiled eggs and crispy crunchy green onions on top, and I even love fresh parmesan cheese grated all over the top of those steamy hot noodles!
Related: Creamy Chicken Ramen Casserole with Bell Peppers and Mushrooms
I especially love to make new comfort food dishes with ramen noodles. Like my recipe earlier this year for creamy chicken ramen casserole: that one has become a regular on our meal planning schedule! Today’s recipe for Mexican-style cheesy ramen is exactly what it sounds like: a flavorful ramen filled with veggies, ground pork and lots of cheese! I paired onions with red bell peppers for some crunch in this dish, providing a nice contrast to the ramen and ground pork. Towards the end of the cooking process, I mixed in lots of shredded cheddar to give the sauce a creamy, cheesy finish. And topping with green onions and cilantro gives the dish a fresh Mexican twist!
Related: Cheesy Pork Sausage Casserole
Now it’s your turn: what is your favorite way to modify ramen noodles? Share with me by commenting below!
- 1 cup white onion, chopped
- 1 cup red bell pepper, chopped
- 1 lb. ground pork
- ½ tsp. Italian seasoning
- ¼ cup white wine
- 2 ½ cups chicken stock
- 2 3-oz. Ramen noodles (remove seasoning packet), broken into 1" to 2" pieces
- 6-8 oz mild cheddar cheese, grated
- green onions
- cilantro
- Heat olive oil in a large cast iron skillet over medium-high heat. Add white onion and bell pepper and cook for about 8-10 minutes, until the onion begins to glisten. Add ground pork and cook until browned, using the back of a wooden spoon to break up the meat. Cook for about 10 minutes, until meat is no longer pink and is beginning to brown. Add Italian seasoning and stir until evenly distributed. Add white wine to deglaze the pan, scraping up brown bits from the bottom of the pan with a wooden spoon. When wine has almost evaporated, add chicken stock and ramen, stirring to combine evenly. Make sure all the ramen pieces are covered with chicken stock so that they cook properly. Allow to cook until Ramen is cooked through and sauce has thickened, about 3-5 minutes. It may be necessary to remove some excess liquid with a spoon. Add shredded cheddar cheese and stir until combined. Allow to cook over low heat for 3-4 more minutes to thicken. Serve with fresh cilantro and green onions. Enjoy!
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I’m curious: why use Italian rather than Mexican seasoning?
Maureen, Thanks for your comment! The simple answer is that I like Italian seasoning and it was what I had on hand in the house! 🙂 You could definitely substitute Mexican seasoning for this, like a taco seasoning or whatever your favorite Mexican spice flavor profile is! Let me know how it turns out for you 🙂 Thanks for your comment!