Ramen Noodle Stir Fry

This Ramen Noodle Stir Fry is a quick and easy flavor-packed main meal or side dish made with everyday ramen noodles, crisp stir-fried vegetables, and a six-ingredient sauce that will leave you licking your plate. 

If you are looking for a heartier meal, add a little stir-fried chicken or beef to the mix! I honestly really enjoy the vegetable version of this colorful, nutritious dish. I love to serve this for weekend lunches or for dinner with potstickers or crab rangoon.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Soy sauce: low-sodium is best
• Ginger: Freshly grated ginger or ginger paste. Ginger paste lasts about one month when stored in the refrigerator.
• Rice vinegar: You can substitute apple cider vinegar or champagne vinegar.
• Ramen noodles: Do not overcook the ramen noodles, or they get sticky and mushy.
• Oil: Use an oil with a high smoking point, such as canola or vegetable oil.
• Vegetables: Carrots, bell peppers, broccoli, green onions, mushrooms, onions, napa cabbage, zucchini, and snow peas are all delicious in this recipe.

How to make Ramen Noodle Stir Fry

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk the sauce ingredients together.
2. Boil the ramen noodles.
3. Stir-fry the vegetables, adding the sauce in the last 2 minutes.
4. Add the ramen noodles and stir to coat. Top with chopped green onions.

Preparation Tips

• Remember, the key to good, crisp, tender stir-fried vegetables is high heat for short periods.
• For a flavor bonus, garnish with chopped peanuts or toasted sesame seeds.
• The sauce can be prepped up to 24 hours in advance and stored in an airtight container in the fridge.
• If more protein is desired, add cooked chicken breasts, shrimp, smoked sausage, ground beef, or ground turkey. 

More Stir Fry Recipes

Ramen Noodle Stir Fry

A quick and easy Ramen Stir Fry with fresh vegetables and a six ingredient spicy sweet Asian sauce. It is always a huge hit with family and friends and on the table in less than twenty minutes.

5 from 34 votes

Print Pin Rate

Course: main meal/side dish

Cuisine: Asian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 servings

Calories: 70kcal

Author: Beth Pierce

Ingredients

Garlic Ginger Sauce

• ¼ cup low sodium soy sauce
• ¼ cup water
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes

Ramen Stir Fry

• 4 packets ramen noodles seasoning packet discarded
• 1 tablespoon canola oil or olive oil
• 2 carrots julienned
• 1 red pepper julienned
• ¾ cup chopped broccoli
• 2 green onions chopped

Instructions

• In a small bowl, whisk together soy sauce, water, garlic, ginger, brown sugar, rice vinegar, sesame oil, and crushed red pepper.
• Bring a large pot of water to boil. Cook your ramen noodles in boiling water for 3 minutes and drain well.
• Heat the oil in a large pan over medium high heat and cook the carrots, red peppers and broccoli until crisp tender.  Add the sauce and stir to coat the vegetables.  Add the ramen and stir to coat cooking for 1-2 minutes.  Top with chopped green onions and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power for short intervals. 

Nutrition

Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 420mg | Potassium: 198mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3628IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg

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