Vegetable Ramen Stir Fry
Make dinner a breeze with this quick and flavorful vegetable ramen stir fry! It’s ready to go in just 25 minutes.
I’m back with another quick, easy and super flavorful dish. Today’s recipe is a mash-up of ramen, stir fry and chow mien… and it’s absolutely delicious. It’s a great one to make when you feel like cleaning out your veggie drawer too!! Did I mention it’s kid-friendly? Yesss! ????
For this recipe you’ll need ramen noodles (yes, those packages of dry, hard, rectangular-shaped noodles we all ate when we were kids) OR fresh yakisoba noodles. It’s up to you. You’ll also need a handful of veggies and some Asian sauces like: soy sauce, oyster sauce and sesame oil. I always have those on hand (we cook a lot of Asian-inspired meals at home) and so should you. They’ve become pantry staples!
The last thing you’ll need is a large skillet. While you saute the veggies you’ll want to partially cook the noodles and then toss them in at the end with the sauce. It’s a super simple, no fuss recipe. And I love that! If you want to bulk things up a bit or add in protein, feel free to cook some chicken, pork, beef or shrimp before you add in the veggies.
Our family loves this dish and I hope yours will too! With a bit of added protein it can easily be a meal or it can be made as-is and served alongside some orange chicken, sesame chicken or sweet & sour chicken. All you need is 25 minutes to make this vegetable ramen stir fry! ????
- 3 tbsp. vegetable oil
- 10 fresh shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 medium carrot, julienned
- ½ yellow onion, thinly sliced
- 2 packages instant noodles (ramen or yakisoba)
- ½ small cabbage, chopped
- 1 c. snow peas, halved
- 3 green onions, chopped
- 1 tbsp. white wine
- 3 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. brown sugar
- 1½ tsp. sesame oil
- ¼ tsp. black pepper
- Bring a large pot of water to a boil.
- Meanwhile, in a large skillet set over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook for 2-3 minutes, then add the garlic, bell pepper, carrot and onion. Saute for 5 minutes.
- Place the noodles in the boiling water, cook for a few minutes, they do not need to be fully cooked. Drain and set aside.
- Add the cabbage, snow peas, green onions and saute for 2 minutes, then pour in the wine.
- In a small mixing bowl whisk together the soy sauce, oyster sauce, brown sugar, sesame and black pepper. Add the noodles. Pour the sauce into the skillet, toss together and cook for an additional minute or two. Serve hot, garnish with sesame seeds if desired.
Recipe source: adapted from Woks of Life