Ramen Stir Fry

Ramen Stir Fry

5 from 16 reviews

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.


  • ¼ cup low sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper
  • 4 packets ramen noodles (seasoning packet discarded)
  • 1 tablespoon canola oil
  • 2 carrots julienned
  • 1 red pepper julienned
  • ¾ cup chopped broccoli
  • 2 green onions chopped


  1. Whisk together soy sauce, water, ginger, brown sugar, rice vinegar, sesame oil, and crushed red pepper.
  2. Cook your ramen noodles in boiling water for 3 minutes and drain well.
  3. Add oil to a skillet 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.


  • Do not overcook the ramen noodles or they get sticky and mushy.  I am usually at at the stove at 2 minutes 45 seconds to make sure that they do not boil even 15 seconds too long.
  • Feel free to swap out or substitute vegetables.  Mushrooms, onions, napa cabbage, and snow peas are all delicious in it.
  • Use an oil with a high smoking point like canola or vegetable.
  • Remember the key to good crisp tender stir fried vegetables is high heat for short periods of time.
  • For a flavor bonus sprinkle with chopped peanuts or toasted sesame seeds.
  • The sauce can be prepared up to 24 hours in advance and stored in an airtight container in the fridge.

Keywords: easy ramen noodle recipes, ramen noodle stir fry, how to stir fry ramen

Sharing is Caring

Help spread the word. You're awesome for doing it!

Privacy Policy