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.
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
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.
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
Save 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.