Discard the seasoning packet from the ramen noodles.

Cut the dried noodles in half crosswise.

Cook the noodles according to package directions.

Drain the noodles well and set aside.

Heat vegetable oil in a medium skillet over medium heat.

Add chopped onion, finely chopped nuts, minced ginger, minced garlic, ground coriander, and ground turmeric to the skillet.

Cook and stir until the onion is tender.

Add pork strips to the skillet.

Cook and stir for 4 minutes or until browned.

Stir in chicken broth, lemon juice, and crushed red pepper flakes.

Bring to a simmer.

Lower the heat, cover the skillet, and cook for 10 minutes.

Place cooked noodles in soup bowls.

Using a slotted spoon, remove the pork mixture from the broth and place it on top of the noodles.

Ladle hot broth into the bowls.

Serve the soup with optional garnishes like sliced green onions, chopped hard-cooked egg, or lemon slices.