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 and great with any Asian dish!

We love to serve this stir fry alongside some orange chicken, sesame chicken or sweet & sour chicken. It’s simple, full of veggies and loved by the entire family.

 Ramen stir fry with chopsticks in white bowl

Kid-Friendly Stir Fry

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! My kids gobble this stuff up, and because they love the noodles so much, they don’t pay too much attention to all the veggies mixed in.

We’ve added chicken and beef strips to this recipe to make it a dinner, but we mostly make it as a side for some of our classic Asian recipes.

Noodle stir fry in bowl

What You’ll Need

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 (some of our favs include: mushrooms, peppers, carrots, onions, snow peas and cabbage) 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!

Variations + Storing

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. Depending on the meat of choice, your cooking time will vary so be sure to check the internal temp of the meat to make sure it’s done.

Instead of making your own homemade sauce like we did, you can also use ⅛ cup of your favorite homemade sauce in case you’re in a pinch.

For leftovers, STORE in an air-tight container in the fridge for up to 4 days. 

Close up pic of ramen stir fry recipe

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 or served alongside some of our favorites including:

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Ramen Stir Fry Recipe

This quick and flavorful vegetable ramen stir fry is so delicious! Add your favorite meat to make it a meal!
5 from 2 votes
Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 251kcal
Author: Andrea
Print Recipe


  • 3 tbsp vegetable oil
  • 10 shitake mushrooms - fresh, sliced
  • 4 cloves garlic - minced
  • 1 red bell pepper - julienned
  • 1 medium carrot - julienned
  • 1/2 yellow onion - sliced
  • 2 packages instant noodles
  • 1/2 small cabbage - chopped
  • 1 cup snow peas - halved
  • 3 green onions - chopped
  • 1 tbsp white wine
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar
  • 1 1/2 tsp sesame oil
  • 1/4 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.


-Add your favorite protein to the dish by cooking in the pan first!


Serving: 6serving | Calories: 251kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Sodium: 1185mg | Potassium: 387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2615IU | Vitamin C: 60mg | Calcium: 54mg | Iron: 2mg

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. Definitely making this again. You MUST have the shiitake mushrooms for this; as soon as I put them in the sizzling oil, I knew those $4 spent on shrooms was really worth it(seriously though, go buy some). Next time I’m making this I’m definitely overloading it not sure if you agree, but you would look super hot in aligator print pants, mushrooms.I left the yakisoba noodles in the hot water for too long(…sad face). Take those noodles out as soon as you see that they’re all separated; it should only take 30 seconds tops(lesson learned lol). I didn’t have cabbage or snow peas but I did add zucchini, broccoli and baby corn and it was super delicious! I also added some honey and o.j. to sweeten it up. Overall I will be making this again soon and buying a wok this week. Have an awesome day – JW