This Ramen Stir Fry is incredibly fast to prepare, making it ideal for busy weeknights. It transforms humble instant noodles into a vibrant and customizable meal that’s budget-friendly and packed with flavor. You can keep it vegetarian or toss in your favorite protein for a complete dinner. It’s better than takeout—and ready in less time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instant ramen noodles (discard the seasoning packet)
Soy sauce
Oyster sauce or hoisin sauce
Sesame oil
Garlic, minced
Ginger, grated
Brown sugar
Mixed vegetables (such as bell peppers, carrots, broccoli, snap peas)
Green onions
Red pepper flakes or sriracha (optional for heat)
Cooking oil
Directions
Cook the ramen noodles according to package instructions, but reduce the cooking time slightly to keep them firm. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster or hoisin sauce, sesame oil, garlic, ginger, and brown sugar to create the stir-fry sauce.
Heat cooking oil in a large skillet or wok over medium-high heat.
Add the mixed vegetables and stir-fry for 3–5 minutes until they are tender-crisp.
Add the cooked ramen noodles to the skillet and pour in the sauce.
Toss everything together and stir-fry for another 2–3 minutes, allowing the noodles to absorb the sauce and develop flavor.
Garnish with chopped green onions and a sprinkle of red pepper flakes or a drizzle of sriracha if desired.
Serve hot and enjoy immediately.
Servings and timing
This recipe makes 2 large servings or 3–4 smaller portions. Prep time is about 10 minutes, and cook time is approximately 10 minutes.
Variations
Add Protein: Stir in cooked chicken, beef, shrimp, or tofu for a heartier meal.
Spicy Ramen Stir Fry: Add chili garlic sauce, gochujang, or extra red pepper flakes for heat.
Peanut Ramen Stir Fry: Add a spoonful of peanut butter to the sauce for a creamy twist.
Egg Ramen: Scramble an egg into the stir fry for added protein and texture.
Low-Sodium: Use low-sodium soy sauce or coconut aminos to control saltiness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a skillet over medium heat with a splash of water or broth to loosen the noodles. You can also microwave in 30-second intervals, stirring in between until hot.
FAQs
Can I use any type of ramen noodles?
Yes, you can use any instant ramen noodles, just discard the seasoning packet. You can also use fresh or refrigerated ramen if available.
What vegetables work best in ramen stir fry?
Bell peppers, carrots, broccoli, snap peas, mushrooms, and baby corn are all great options. Use whatever you have on hand.
Can I make this dish vegetarian or vegan?
Absolutely. Use hoisin sauce instead of oyster sauce, and ensure all sauces are plant-based.
How do I keep the noodles from getting mushy?
Slightly undercook the noodles during boiling and avoid overcooking during the stir-fry stage to keep them firm and springy.
Is this dish spicy?
It doesn’t have to be. You can make it mild or spicy depending on how much chili, sriracha, or red pepper flakes you add.
Can I use pre-cooked or leftover noodles?
Yes, just warm them slightly before adding to the stir fry so they blend well with the sauce and veggies.
What protein can I add to ramen stir fry?
Chicken, shrimp, beef, tofu, or even a fried or scrambled egg all work well with this dish.
Can I double the recipe?
Yes, just be sure to stir-fry in batches if your pan isn’t large enough, so the noodles don’t steam instead of fry.
How long does it take to make?
This dish is ready in about 20 minutes from start to finish, making it ideal for busy schedules.
Can I meal prep ramen stir fry?
Yes, cook everything and portion it into containers. Reheat in the microwave or skillet when ready to eat.
Conclusion
Ramen Stir Fry is a fast, flexible, and flavorful meal that you’ll find yourself coming back to again and again. With just a few pantry staples and your favorite vegetables or protein, you can whip up a dish that’s satisfying, economical, and endlessly customizable. Whether you’re looking to upgrade your instant noodles or create a stir-fry in a flash, this recipe is a keeper.
Ramen Stir Fry is a quick and flavorful dish made by tossing cooked ramen noodles with sautéed vegetables and a savory sauce. It’s a budget-friendly, customizable meal perfect for busy weeknights.
1/4 teaspoon red pepper flakes or a drizzle of sriracha (optional)
1 tablespoon cooking oil
Instructions
Cook the ramen noodles according to package instructions, reducing the cooking time slightly to keep them firm. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster or hoisin sauce, sesame oil, garlic, ginger, and brown sugar to create the stir-fry sauce.
Heat cooking oil in a large skillet or wok over medium-high heat.
Add the mixed vegetables and stir-fry for 3–5 minutes until tender-crisp.
Add the cooked noodles and pour in the sauce. Toss everything to coat evenly.
Stir-fry for another 2–3 minutes until noodles absorb the sauce and are heated through.
Garnish with green onions and red pepper flakes or sriracha if desired. Serve hot.
Notes
Add cooked chicken, beef, shrimp, tofu, or egg for extra protein.Use low-sodium soy sauce to reduce salt content.Substitute oyster sauce with hoisin for a vegetarian version.Don’t overcook noodles to maintain a chewy texture.Double the recipe in batches to avoid overcrowding the pan.
