This Ramen Noodle Stir Fry takes packaged ramen to a whole other level! Add any extra vegetables you’ve got on hand and make the easiest, most affordable one pot dish ever!

Ramen noodle stir fry in serving bowl.Pin

Why I Love This Recipe

  • Quick and Easy: Perfect for busy weeknights, this recipe comes together in a jiffy without skimping on flavor. If you can boil water, you can pretty much make this Ramen Noodle Stir Fry.
  • Budget-Friendly: With basic pantry staples and a handful of fresh ingredients, you’ll be treating yourself to a restaurant-worthy meal without breaking the bank.
  • Endless Versatility: Customization is the name of the game for this recipe – pick any veggies you want to add or use it as an opportunity to use up any leftover veggies you have on hand.
  • Nutritious: Instant ramen noodles aren’t super nutritional on their own, but adding stir fried vegetables gives this simple dish a nutritional boost.
Chop sticks pulling bite from bowl of ramen noodle stir fryPin

The Ingredients

  • Ramen noodle packet
  • Any combination of vegetables (bok choy, sugar snap or snow peas, carrots, scallions, mushrooms, bean sprouts, peppers or other favorite vegetable cut into similar size pieces)
  • Yellow or white miso
  • Low sodium soy sauce, tamari or coconut aminos

How to Make Ramen Noodle Stir Fry

  1. Boil the noodles: Place ramen noodles in a bowl and cover with boiling water. Cover with a plate for 5 minutes or until noodles are tender. 
  2. Saute vegetables: Heat oil over medium high in a large sauté pan and add vegetables. Cook for 3 minutes. 
  3. Add the sauce: Add miso, soy sauce and 1-2 tbsp of water reserved from soaking noodles and cook for 1-2 minutes to coat all of the vegetables or until miso is dissolved. 
  4. Add the noodles: Drain water from the noodles. Add the noodles to the sauté pan, stir to coat with the sauce and heat through for one minute. 
  5. Serve: Top with sesame seeds or scallions if desired and serve.
Plate of chopped vegetables. Included are spinach, cabbage, mushrooms, super snap peas, sweet peppers and carrots.Pin

Substitutions and Additions

  • Noodles Variety: Switch up the noodles if you want and use udon, rice noodles, or even whole wheat noodles for a different texture and flavor.
  • Protein Boost: Add some chicken, shrimp, or even tofu to this recipe for a little boost of protein.
  • Egg on Top: Fry or poach an egg to place on the stir-fry just before serving. The runny yolk adds an indulgent touch.
  • Sriracha or Chili Flakes: For those who love heat, a drizzle of sriracha or a pinch of red chili flakes can spice things up.
  • Crunchy Nuts: Sprinkle chopped peanuts, cashews, or almonds on top for an extra layer of crunch and flavor.
Close up of ramen noodle stir fry.Pin

Tips for the Best Ramen Noodle Stir Fry

  • Don’t overcook the ramen. The noodles will continue to cook slightly when you sauté them in the sauce. You want ramen noodles to be chewy but not soggy!
  • It’s best served immediately. Noodle dishes typically aren’t as tasty when they sit for a while, so serving/eating this right after it’s done is best!
  • Experiment with textures and flavors. I’ve said it several times, but feel free to go wild with what you add to this stir fry. That’s the beauty of a recipe like this. You can make it your own and play around with it so every bite is exactly what you want.
  • Frozen veggies are your friend. To make this recipe even easier, you could use any frozen vegetables you have on hand. Save chopping time and money!
Ramen noodle stir fry in serving bowl with chopsticks on the side.Pin

More Easy Takeout Inspired Recipes

Since this Ramen Noodle Stir Fry is so simple, my kids have started making this multiple time a week for themselves. Which, if you’re a parent, should be music to your ears! Even better, this is all made in one pot or pan, so the clean up is a breeze too. Double this recipe and serve it to the whole family for a quick and easy weeknight meal that everyone will love. 

Images by Ivan Solis

Pin

Ramen Noodle Stir Fry

This Ramen Noodle Stir Fry takes packaged ramen to a whole other level! Add any extra vegetables you’ve got on hand and make the easiest, most affordable one pot dish ever!
4.34 from 3 votes
Course: Dinner, lunch
Servings: 2
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients  

  • 1 pack ramen (seasoning packet discarded, sesame oil reserved if it’s included)
  • 2 cups any combination of vegetables, chopped (bok choy, sugar snap or snow peas, carrots, scallions, mushrooms, bean sprouts or other favorite vegetable cut into similar size pieces)
  • 2 tablespoons oil of choice (use sesame oil from ramen packet if included)
  • 1 tablespoon yellow or white miso
  • 2 tablespoons low sodium soy sauce, tamari or coconut aminos
  • toasted sesame seeds, optional

Instructions 

  • Place ramen noodles in a bowl and cover with boiling water. Cover with a plate for 5 minutes or until noodles are tender. 
  • Heat oil over medium high in a large sauté pan and add vegetables. Cook for 3 minutes. 
  • Add miso, soy sauce and 1-2 tbsp of water reserved from soaking noodles and cook for 1-2 minutes to coat all of the vegetables or until miso is dissolved. 
  • Drain water from noodles. 
  • Add the noodles to the sauté pan, stir to coat with the sauce and heat through for one minute. 
  • Top with sesame seeds or scallions if desired and serve immediately.

Notes

  • Don’t overcook the ramen. The noodles will continue to cook slightly when you sauté them in the sauce. You want ramen noodles to be chewy but not soggy!
  • It’s best served immediately. Noodle dishes typically aren’t as tasty when they sit for a while, so serving/eating this right after it’s done is best!
  • Experiment with textures and flavors. I’ve said it several times, but feel free to go wild with what you add to this stir fry. That’s the beauty of a recipe like this. You can make it your own and play around with it so every bite is exactly what you want.
  • Frozen veggies are your friend. To make this recipe even easier, you could use any frozen vegetables you have on hand. Save chopping time and money!

Nutrition

Calories: 486kcal | Carbohydrates: 62g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 1870mg | Potassium: 652mg | Fiber: 11g | Sugar: 1g | Vitamin A: 12026IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 4mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Big hit today at lunch with the kids! I’ll be teaching them how to make it on their own this weekend!

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