Bourbon Glazed Pork Meatball Ramen with Bok Choy
Juicy pork meatballs and crisp-tender vegetables cook together in the air fryer, then get tossed with ramen noodles in a sweet and tangy bourbon, honey and soy sauce. Simmering the sauce cooks off most of the alcohol and leaves a glossy glaze. It is a fun, quick twist on weeknight noodles.
Preparation Steps
Heat the air fryer to 350°F (175°C).
In a bowl, mix the pork, salt, pepper, garlic, sweet chili sauce, egg and panko with your hands until just combined. Shape into 6 even meatballs.
Spray the air fryer basket with oil and cook the meatballs for 6 to 10 minutes. Turn them, add the bok choy and snap peas, and cook for 4 to 6 minutes more, until the meatballs reach 160°F (71°C) inside.
Meanwhile, put the bourbon, honey, water, soy sauce, vinegar, garlic, ginger and pepper in a saucepan over medium heat. Simmer for 5 to 7 minutes, until reduced by about half. Stir in the cornstarch mixture and cook for 1 minute, until thick and glossy.
Cook the ramen noodles in boiling water according to the package. Save 1/2 cup (120 ml) of the cooking water, then drain and return the noodles to the pot.
Add the meatballs, vegetables, sauce and a splash of the reserved water to the noodles and toss until everything is coated and glossy. Serve 3 meatballs per bowl.
Tips & Variations
- Mix the meatballs gently and only until combined; overworking makes them dense.
- For an alcohol-free version, replace the bourbon with apple juice plus 1/2 teaspoon vanilla. Ground chicken or turkey works too; cook to 165°F (74°C).
- Refrigerate leftovers for up to 3 days and reheat with a splash of water until steaming hot.
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