Ramen Stir Fry Recipe

A close-up of a bowl of ramen stir fry garnished with green onions and sesame seeds.

5 from 3 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Low Salt

Servings: servings

Calories: 250kcal

Author: Andrea

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.

Notes

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

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.

Nutrition