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 this ramen noodle stir-fry on a busy weeknight when I wanted something satisfying but didn&t want to spend a long time cooking. It&s become a go-to recipe I love to remix with whatever veggies I have in the freezer.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas)
- Vegetables: 2 green onions, sliced
- Sauce: 3 tbsp soy sauce (use tamari for gluten-free)
- Sauce: 1 tbsp sesame oil
- Sauce: 1 tbsp oyster sauce (or vegetarian oyster sauce)
- Sauce: 1 tsp rice vinegar
- Sauce: 1 tsp honey or maple syrup
- Sauce: 1 clove garlic, minced
- Sauce: 1 tsp fresh ginger, grated
- Sauce: 1/2 tsp chili flakes (optional)
- Garnish: 1 tbsp toasted sesame seeds
- Garnish: Additional sliced green onions
Instructions
- 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 Noodles & Sauce:
- 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.
Save My family always enjoys building their own bowls, choosing the toppings and adjusting the heat. It brings everyone together around the table!
Notes
For added protein, toss in cubed tofu, cooked chicken, or shrimp. Make it vegan by using plant-based oyster sauce and maple syrup. Adjust chili flakes for your perfect spice level.
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
Save This ramen stir-fry comes together in minutes and is sure to hit the spot. Enjoy your colorful creation right away for the best texture!
Common recipe questions
- → Can I substitute ramen noodles with other types?
Yes, rice noodles or soba noodles can be used as alternatives for different textures and dietary needs.
- → How can I make the sauce gluten-free?
Use tamari instead of regular soy sauce and select gluten-free oyster sauce or its plant-based counterpart.
- → What protein options work well with this dish?
Tofu, cooked chicken, or shrimp can be added to increase protein content and flavor depth.
- → Is it possible to adjust the heat level?
Yes, modify the amount of chili flakes to suit your preferred spice tolerance.
- → How long should the noodles be cooked before stir-frying?
Cook noodles in boiling water for 2 to 3 minutes until just tender, then drain before adding to the stir-fry.