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.
Course main meal/side dish
Cuisine Asian
Keyword easy ramen noodle recipes, how to stir fry ramen, ramen noodle stir fry
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 6servings
Calories 70kcal
Author Beth Pierce
Ingredients
¼cuplow sodium soy sauce
1/4cupwater
1tablespoonfresh grated ginger
2tablespoonsbrown sugar
1tablespoonrice vinegar
1teaspoonsesame oil
1/2teaspooncrushed red pepper
4packets ramen noodlesseasoning packet discarded
1tablespooncanola oil or olive oil
2carrots julienned
1red pepper julienned
¾cupchopped broccoli
2green onions chopped
Instructions
In a small bowl whisk together soy sauce, water, 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
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.