Pork and Crabmeat Ramen

Juicy pork and delicate crab combine in a ramen with surprising depth and balance.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1/2 pound ground pork
• 6 ounces lump crabmeat (picked over for shells)
• 2 tablespoons neutral oil (such as canola or vegetable)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 3 cups low-sodium chicken or seafood stock
• 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• 2 green onions, thinly sliced (whites and greens separated)
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup bean sprouts
• Lime wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. Heat oil in a large skillet or pot over medium-high heat. Add ground pork and cook, breaking it up, until browned and just cooked through. Remove and set aside a few spoonfuls for topping, if desired.
3. Add onion to the pot and sauté for 2–3 minutes until softened. Add garlic and ginger; cook for 1 minute until fragrant.
4. Stir in soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and black pepper. Cook for 1 minute to combine.
5. Pour in stock and bring to a simmer. Add the cornstarch slurry if a slightly thicker broth is desired. Simmer for 3–4 minutes.
6. Add crabmeat and most of the green onion whites. Cook gently for 1–2 minutes just to warm through. Taste and adjust seasoning with salt if needed.
7. Add cooked noodles and bean sprouts to the pot, tossing gently to combine and heat through.
8. Divide ramen, broth, pork, and crab among bowls. Top with reserved crispy pork, green onion greens, cilantro, desired toppings, and lime wedges.