Packed with bold flavor and ready in less than 30 minutes, this Ramen Stir Fry recipe makes an easy weeknight meal that everyone will love.
This Ramen Stir Fry is a quick and easy meal made with tender ramen noodles, colorful vegetables, and a savory sauce that’s packed with flavor. This takeout-inspired dish comes together in minutes, making it perfect for busy weeknights or simple lunches. You can customize it with your favorite vegetables or even add in a protein as well.
For some added protein I recommend pairing this stir fry with my orange chicken, sesame chicken, or sweet and sour chicken.
Table of Contents
Why We Love This Stir-Fry
- Quick and easy to make, ready in under 30 minutes.
- Packed with fresh, vibrant vegetables that are full of flavor.
- Perfect for a busy weeknight when you want something tasty yet simple.
Recipe Ingredients
Stir-Fry Sauce – Skip the seasoning packets and create your own flavorful sauce using soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper.
Ramen – I use instant ramen noodles for this recipe because they’re quick and easy. Do not use the seasoning packets that come with the noodles.
Mixed Vegetables – A mix of bell pepper, carrots, cabbage, snow peas, green onions, and shiitake mushrooms works great in this dish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – For extra flavor and texture, garnish your ramen stir fry with toasted sesame seeds, chopped cilantro, or a drizzle of sriracha for a spicy kick. You can also add a squeeze of lime or crushed peanuts for some crunch.
Protein Options – Add cooked chicken, pork, shrimp, or tofu to make this dish a complete meal. Simply stir-fry the protein before adding the noodles and vegetables for a filling option.
How to Make Ramen Stir Fry
Step 1: Bring a large pot of water to a boil.
Step 2: 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. Sauté for 5 minutes.
Step 3: Place the noodles in the boiling water, and cook for a few minutes (they don’t need to be fully cooked). Drain and set aside.
Step 4: Add the cabbage, snow peas, and green onions to the skillet and sauté for 2 minutes. Then pour in the white wine.
Step 5: In a small mixing bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper. Add the noodles, pour the sauce into the skillet, toss everything together, and cook for another 1-2 minutes. Serve hot, garnished with sesame seeds if desired.
FAQs
Absolutely! Feel free to load up the stir fry with extra veggies like broccoli, baby corn, or snap peas. The more, the better—it’s a great way to customize the dish to your taste!
To add some heat, stir in a teaspoon of chili paste, sriracha, or red pepper flakes when you add the soy sauce mixture.
Storage Information
STORE Ramen with Vegetables Stir Fry leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can FREEZE it for up to 1 month.
To REHEAT, simply microwave or sauté in a pan until heated through. If frozen, it’s best to thaw overnight in the fridge before reheating.
Perfect Pairings for This Stir Fry
Ramen Stir Fry Recipe
Ingredients
- 3 tbsp vegetable oil
- 10 shiitake 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
Instructions
- 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. Sauté for 5 minutes.
- Place the noodles in the boiling water, and cook for a few minutes (they don’t need to be fully cooked). Drain and set aside.
- Add the cabbage, snow peas, and green onions to the skillet and sauté for 2 minutes. Then pour in the white wine.
- In a small mixing bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper. Add the noodles, pour the sauce into the skillet, toss everything together, and cook for another 1-2 minutes. Serve hot, garnished with sesame seeds if desired.
The vegetables added a nice crunch and made it really satisfying.
How is Oyster Sauce, vegetarian? Nice recipe though. I will make this sans that sauce.
It’s not 🙂 This dish is not vegetarian, it’s just a “veggie” dish.
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