I parked this under pork because I made it with ground pork, but it could use ground anything. The original recipe notes that many substitutions are OK.
I used my big cast iron skillet instead of a wok.
Also I reduced the quantities of meat and sauce, and this made what I think is just the right amount for two, so those proportions are reflected below.
1-2 tablespoons vegetable or canola oil (probably sesame oil would be better)
1/2 pound ground pork
1 small onion, chopped
1 clove garlic, minced
2 large handfuls of baby spinach, leave stems on, doesn't matter. I think this could absorb a nearly infinite amount of spinach
salt and pepper
2 bundles of dried ramen noodles
1.5 tablespoons soy sauce
1/2 tablespoon dark soy sauce (optional)
1 teaspoon sesame oil
1 teaspoon honey
a squirt of sriracha
Heat the pan over high heat, and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy. Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.
Mix the soy sauces, sesame oil, honey, and sriracha in a little bowl. Cook the noodles according to the package directions. Drain noodles and return to pot, then stir in the sauce, making sure to coat all the noodles. Toss with the onion, meat, and spinach mixture, and serve in two big bowls.