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Ramen “MA”

Sometimes you just want a good, warm, satisfying meal. That’s what was on my mind today when hunger pangs hit me. I wanted something that would keep me going until dinner. But what do you make for yourself when you’re by yourself and you’ve got a fussy four-month old who sounds as if he may start wailing at any moment?

You make ramen! Well, you make kicked-up ramen.

Ramen noodles are a staple in our house, I’ve used them for everything I can think of at one time or another. They’re inexpensive, versatile and c’mon, they just taste good. Add just a few things to your standard packet of instant noodles and you’ve got something that will warm your heart and keep you going for a bit, and you can do it all in the time it takes to boil water.

Note: I don’t use the flavor packets included with the noodles when I make one serving. Nobody really needs that much sodium in one dose unless they’ve been out working in the heat for a while.

This particular dish was made with leftover pork roast, but you can substitute that with just about anything and still come up with something pretty-darned satisfying.

Ramen 'MA'
Yield: 1 Serving

Ramen "MA"

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 1 pkg Instant Ramen Noodles
  • 8 oz. leftover pork, cut in bite-sized strips
  • 8 oz. Trinity (onions, celery, bell-peppers)
  • 1 medium zucchini, cut into bite-sized strips
  • 2-3 sprigs fresh parsley, chopped
  • salt & pepper to taste
  • 2-3 tbsp. Extra virgin olive oil
  • ½ cup Chicken stock
  • ½ tsp. Soy sauce
  • ½ tsp. Sesame oil


  1. Heat small sauté pan over medium heat.
  2. Put on water for noodles to boil (med-high/high).
  3. Add 1 tbsp. olive oil to sauté pan, Add pork strips, stir until caramelized.
  4. Add ramen to boiling water.
  5. Remove pork strips and set aside.
  6. Add trinity and zucchini, saute until desired consistency (about 2 minutes). Drain all but ½ cup of water from noodles, return to medium heat (they should be just about ready by this point.) Add pork, zucchini and trinity to noodles.
  7. Add chicken stock to hot pan, Stirring to get any little "bits" off the bottom, add to noodles.
  8. Return ramen to a simmer. Add soy, sesame oil and parsley.
  9. Move to serving dish, garnish with parsley, chili flakes or sesame seeds. Serve piping hot
  10. Share and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1741Total Fat: 132gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 95gCholesterol: 203mgSodium: 2390mgCarbohydrates: 64gFiber: 6gSugar: 7gProtein: 76g


What I would have done differently had I thought about it:

The possibilities are endless. This came out a bit flat and could’ve used something to make the broth a bit richer, but all-in-all it was a really good lunch, and I beat Mr. seat of his Diaper to his bout of fussiness. All in a good day’s work.

On a side note:

Momofuku Ando, the inventor of instant ramen noodles passed away on January 5th 2007. The Official Ramen Homepage has links to information about Mr. Ando’s life along with bevy of recipes related to these tasty noodles.

I’m calling for a ramen inspired dish from each of you. If possible, make something out of ramen in tribute to this man’s life. it was a small contribution to some, but has changed the face of American food culture forever.

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