Ramen Noodle Stir-Fry Remix

A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce. It is perfect for a weeknight meal and comes together quickly.

I first made this ramen noodle stir-fry on a hectic evening when I wanted something satisfying without spending much time in the kitchen. It's been a dependable go-to ever since.

Ingredients

• Noodles: 2 packs instant ramen noodles (discard seasoning packets)
• Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas); 2 green onions, sliced
• Sauce: 3 tbsp soy sauce (use tamari for gluten-free); 1 tbsp sesame oil; 1 tbsp oyster sauce (or vegetarian oyster sauce); 1 tsp rice vinegar; 1 tsp honey or maple syrup; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1/2 tsp chili flakes (optional)
• Garnish: 1 tbsp toasted sesame seeds; Additional sliced green onions

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Cook Noodles:

Cook the ramen noodles in boiling water for 2–3 minutes until just tender. Drain and set aside.

Sauté Aromatics:

Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.

Stir-Fry Vegetables:

Add frozen vegetables to the pan. Stir-fry for 4–5 minutes until heated through and slightly crisp.

Mix Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey.

Combine:

Add the drained noodles to the pan with the vegetables. Pour the sauce over everything and toss to combine. Stir-fry for 2 more minutes until evenly coated and heated through.

Garnish & Serve:

Remove from heat. Garnish with sesame seeds and extra green onions. Serve immediately.

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Sharing this stir-fry with my family always brings back memories of busy evenings when something delicious and nourishing brought us together around the table.

Required Tools

Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula

Nutritional Information

Per serving: 410 calories, 10 g total fat, 68 g carbohydrates, 11 g protein

Recipe Notes & Swaps

Make it vegan by using plant-based oyster sauce and maple syrup. Swap ramen for rice noodles or soba for a different flavor. Adjust chili flakes for your preferred heat level.

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Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This ramen stir-fry makes dinner simple and satisfying. Enjoy experimenting with flavors and what's in your fridge!

Recipe FAQ

→ Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like broccoli, carrots, and snap peas work well and can be stir-fried in place of frozen ones for a fresher texture.

→ How do I make the sauce gluten-free?

Swap regular soy sauce with tamari and use gluten-free noodles to keep the dish gluten-free.

→ What protein options complement this dish?

Adding cubed tofu, cooked chicken, or shrimp enhances protein content and blends nicely with the flavors.

→ Is it possible to adjust the heat level?

Yes, simply vary the amount of chili flakes according to your preferred spice tolerance.

→ Can I substitute ramen noodles?

You can replace ramen with rice noodles or soba for different textures and taste profiles.