Save A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce—perfect for a weeknight meal.
I first tried a ramen stir-fry in college when all I had were instant noodles and frozen veggies in the fridge. It instantly became a favorite for its simplicity and bold flavors.
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Ingredients
- Instant ramen noodles: 2 packs (discard seasoning packets)
- Frozen mixed vegetables: 2 cups (e.g. broccoli, carrots, snap peas)
- Green onions: 2, sliced
- Soy sauce: 3 tbsp (use tamari for gluten-free)
- Sesame oil: 1 tbsp
- Oyster sauce: 1 tbsp (or vegetarian oyster sauce)
- Rice vinegar: 1 tsp
- Honey or maple syrup: 1 tsp
- Garlic: 1 clove, minced
- Fresh ginger: 1 tsp, grated
- Chili flakes: 1/2 tsp (optional)
- Toasted sesame seeds: 1 tbsp
- Additional green onions: sliced, for garnish
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Instructions
- Prepare noodles:
- Cook the ramen noodles in boiling water for 2–3 minutes until just tender. Drain and set aside.
- Aromatics:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger. Sauté for 30 seconds until fragrant.
- Add vegetables:
- Place frozen vegetables into the pan. Stir-fry for 4–5 minutes until heated through and slightly crisp.
- Make sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey or maple syrup.
- Combine:
- Add the drained noodles to the pan with the vegetables. Pour sauce over and toss to combine. Stir-fry for 2 more minutes until evenly coated and heated through.
- Finish and serve:
- Remove from heat. Garnish with toasted sesame seeds and extra green onions. Serve immediately.
Save This stir-fry recipe has become a weeknight staple for our family. It's quick to whip up and everyone loves adding their favorite toppings.
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Required Tools
Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula
Allergen Information
Contains soy (soy sauce), gluten (ramen unless gluten-free), sesame, and possibly shellfish (if using standard oyster sauce). Use gluten-free ramen and tamari for gluten-free. Choose plant-based oyster sauce for vegan. Always check packaging for allergens.
Nutritional Information
Per serving: 410 calories, 10g total fat, 68g carbohydrates, 11g protein
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Enjoy this delicious ramen noodle stir-fry as a quick main dish. The possibilities for veggie and protein swaps make it a repeat meal you can reinvent every time.
Recipe Guide
- → Can I use fresh vegetables instead of frozen?
Yes, fresh broccoli, carrots, and snap peas work well. Adjust cooking time to keep them crisp-tender.
- → What noodles can replace instant ramen?
Rice noodles or soba are great alternatives; just adjust cooking time according to package instructions.
- → How do I make the dish vegan?
Substitute oyster sauce with a plant-based version and replace honey with maple syrup for sweetness.
- → Is it possible to add protein?
Certainly! Cubed tofu, cooked chicken, or shrimp can be tossed in during the stir-fry step for added protein.
- → How spicy is the dish, and can I adjust it?
The chili flakes provide mild heat and can be adjusted or omitted to suit your preference.
