Pork Char Siu Ramen Recipe
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This easy pork char siu ramen recipe delivers a restaurant-quality meal without leaving home! Made with slurpable ramen noodles, a perfectly seasoned broth, and your choice of pork.
Tip: Since noodles usually come in a large package; you can use the leftovers to make my popular peanut butter ramen or spicy chicken ramen soup the next day.
Char siu ramen is a delicious noodle soup made with Chinese BBQ pork, ramen noodles, and a rich soy-based broth. The pork is sweet, smoky, and caramelized, served over chewy noodles with toppings like soft-boiled eggs, green onions, or a drizzle of sesame oil.
🍜 How this bowl came to life
While my all-time favorite noodle soup will always be kuay teow, I can’t deny that a bowl of this ramen seriously hits the spot.
I wasn’t even planning to share this recipe, until I made way too much char siu. After a couple of rice dinners, both my husband and I were ready for a change, so we threw the leftover pork over some ramen noodles… and it was honestly one of the best ramen soups we’ve had in a while.
📝 The recipe is split into two parts for clarity:
First, I’ll show you how to marinate and roast the red pork for ramen. You can use most cuts of pork, but the most popular choices are pork belly, shoulder, and tenderloin.
Then we’ll make the soup. I kept it mild, so the flavor of the pork still shines through, but you can always adjust it to your liking.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
🍚 Ingredient notes and substitutes
✱ Here you’ll find ingredient tips and possible substitutions. See the recipe card for the exact measurements
Marinade ingredients
- Pork – You can use most cuts for char siu, depending on your texture preference. Pork shoulder, pork belly, pork tenderloin, etc.
- Light soy sauce – This is what gives the marinade its salty, umami base.
- Oyster sauce – Adds a savory, slightly sweet depth that rounds everything out.
- Hoisin sauce – Think thick, sticky, and a little sweet.
- Shaoxing wine – This Chinese cooking wine adds a lovely depth and aroma.
- Brown sugar – You need this for the caramelization.
- Chinese five-spice powder – Fragrant and warm with notes of star anise, cinnamon, and clove.
- Garlic – Fresh garlic makes a difference here.
- Red food coloring (optional) – It’s just for looks. Traditional char siu is bright red, but if you prefer to skip it, the flavor won’t change.
Soup base ingredients
- Ramen noodles – Any ramen noodles will work here. Fresh, dried, or even instant noodles (without the seasoning packet).
- Light soy sauce – Adds saltiness and umami to the broth.
- Bouillon cube – A quick and easy way to build flavor. Chicken or pork bouillon both work; use whatever you have on hand.
- Water – Just enough to make a simple broth base and let the other ingredients shine.
- Sugar – A small amount helps balance the salt and brings a slight roundness to the broth.
- Garlic – Use fresh garlic for a more aromatic and savory broth.
- Ginger – Adds warmth and a subtle kick that pairs really well with the char siu.
- Green onions – Toss them in at the end for freshness and a little bite. You can use both the white and green parts.
👩🍳 Step-by-step instructions
✱ The instructions are divided into two parts: first, I’ll show you how to prepare and grill the pork, then we’ll make the soup and add the sliced meat at the end.
How to prep and cook the pork
- Make the marinade. In a mixing bowl, stir together all the marinade ingredients until smooth and the sugar is fully dissolved.
- Marinate the pork. Add your pork to a large container or zip-top bag, then pour in the marinade. Rub it all over the meat so it’s fully coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- Bring to room temp. Take the pork out of the fridge about 20 minutes before cooking, so it cooks more evenly.
- Cook the pork. Grill or roast the pork over low heat, flipping as needed. Baste it with extra marinade as it cooks for more flavor!
Once the pork is done, you can just set it aside to rest while you make the soup. It’s important to slice it just before serving, so the pieces stay juicy and don’t dry out.
How to make ramen char siu
- Add water and aromatics. Pour the water into a pot and add the garlic and ginger. Set over medium heat and bring to a gentle simmer.
- Season the broth. Once it starts to heat, add the bouillon cube, light soy sauce, and sugar. Stir until the bouillon is fully dissolved. Let the broth simmer, so the flavors can come together.
- Cook the noodles. In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- Assemble your bowl. Add the noodles to serving bowls. Pour over the hot broth, then top with sliced char siu pork and any extras you like: green onions, bok choy, soft-boiled eggs, or chili flakes.
😋 Tips for maximum flavor!
❥ Let the meat marinate overnight if you can. The flavor is so much better. The deeper the flavor, the better the pork will taste in the broth.
❥ Customize your bowl. Add chili flakes, fried garlic, sesame oil, or soft-boiled eggs.
❥ Use a fattier cut, like shoulder or pork belly.
❓Frequently asked questions
Can I roast the pork instead of grilling it?
Yes, roasting works perfectly. Just line your baking tray with foil and baste the pork a couple of times for that glossy finish.
Do I need red food coloring to make char siu?
Nope. The color is just for appearance. You’ll still get all the flavor even if you leave it out.
Can I make this ahead of time?
You can marinate the pork the day before, and even grill it in advance. Just slice and reheat gently before serving over hot broth.
Pork Char Siu Ramen Recipe
Equipment
- Measuring cups & spoons
- Mixing bowl for whisking the marinade
- Zip-top bag or container to marinate the pork
- Baking tray or grill for cooking the meat
- Cutting board & knife
- 2 Small pots to make the broth and cook the noodles
- ladle
Ingredients
For the marinade
- 300 g pork belly
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp shaoxing wine
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- ½ tsp Chinese five-spice powder
- a few drops of red food coloring, add as needed
For the soup
- 100 g fresh ramen noodles, add to taste
- ½ bouillon cube, pork or chicken
- 500 ml water
- ½ tbsp light soy sauce
- ½ tsp sugar
- 1 clove garlic
- ½ tbsp ginger, shredded
- 2 green onions, finely chopped
Instructions
Prep and cook the pork
- Make the marinade. In a mixing bowl, combine all marinade ingredients and stir until the sugar is fully dissolved. It should smell sweet, salty, and lightly spiced.
- Marinate the pork. Place the pork in a container or zip-top bag and pour in the marinade. Rub to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
- Let it come to room temp. Remove the pork from the fridge about 20 minutes before cooking to help it cook evenly.
- Cook the pork. Grill or roast over low heat, flipping as needed. Baste with extra marinade as it cooks until the outside is glossy and slightly caramelized.
- Rest the pork. Set the pork aside to rest while you make the soup. Slice just before serving to keep it juicy.
Make the soup
- Make the broth. Add water, garlic, and ginger to a pot. Bring to a simmer over medium heat.
- Season. Add the bouillon cube, soy sauce, and sugar. Stir to dissolve, then let simmer while you cook the noodles.
- Cook the noodles. Boil the ramen noodles in a separate pot until just tender. Drain and set aside.
Assemble
- Divide the noodles into bowls. Pour the hot broth over, then top with sliced char siu and your favorite add-ons like bok choy, green onions, soft-boiled eggs, or chili flakes. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Storage & reheating
Store leftovers separately if possible. Keep the pork, broth, and noodles in different containers to prevent the noodles from getting soggy.
- Pork: Store in an airtight container in the fridge for up to 4 days.
- Broth: Keep in a sealed jar or container in the fridge for 4–5 days, or freeze for up to 2 months.
- Noodles: Best eaten fresh, but if storing, rinse and toss lightly with oil. Reheat quickly in hot water before serving.
To reheat: Warm the broth in a small pot until hot. Reheat the pork briefly in a pan. Add freshly heated noodles to your bowl, pour over the hot broth, and top with the pork and any add-ons.
