This ramen noodle stir fry takes just 20 minutes to prepare and is flavorful and simple. For a straightforward recipe ideal for meal preparation, keep it vegetarian or add your preferred protein.
This ramen stir fry is the ideal recipe to try when you’re hungry and just absolutely need to eat some right now if you’re at a loss for what to make with ramen noodles other than soup. I’ve been there.
Making this stir fry takes less than 30 minutes, and it is very flexible.
With fried vegetables, perfectly cooked noodles, and a sauce for the stir fry that is sweet, savory, and spicy. If you don’t like broccoli, try this recipe with carrots, bell peppers, or mushrooms instead!
You also don’t have to use ramen noodles. I used these gluten-free noodles because most curly ramen noodles are not gluten-free, but any long spaghetti-like noodle will do; use what you have!
If you don’t like the inherent chewiness of ramen noodles compared to other varieties, try using brown rice spaghetti noodles instead.
To prepare the noodles, bring a large pot of water to a boil and follow the directions on the package. Noodles must first be boiled before being added to a stir fry.
Ramen noodles typically only take two minutes to cook, though they may take longer if they are gluten-free. Be careful not to overcook them or they may become very chewy or soggy.
Pan fry until the garlic is golden brown and fragrant. Add in the edamame and vegetables. Depending on the type of vegetables you used, sauté until they are fork-tender or wilted.
Combine the cooked noodles, sauce and vegetables. To allow the flavors to meld, allow to combine over very low heat. Taste and adjust flavors as desired. Because I like it salty and saucey, I usually add more soy sauce.
Yes, because it keeps well in the refrigerator for several days, this recipe is excellent for meal preparation.
As it sits, the tofu will lose some of its crispiness, but you can restore some of it by simply frying it in some oil on the stove.
Make sure to let it cool completely before transferring it to a container and storing it in the refrigerator for two to three days.
This ramen stir fry is typically served with salmon, chicken, tofu, or just by itself.
Whenever I add a protein, I usually pan fry it with some oil and soy sauce before garnishing it with sesame seeds. Try my maple-glazed salmon or teriyaki tofu if you want something fancier!
I typically add more soy sauce to the finished dish because I prefer it to be saucy and salty, but I advise starting with just a few tablespoons and adjusting as needed. I typically add closer to 4-5.
I always use low sodium soy sauce. If you only have the regular version, use low sodium tamari, which is technically the gluten-free alternative to soy sauce. start with 2 tbsp and taste as you go.
Sesame oil and toasted sesame oil are two different oils. Use the toasted variety for this recipe for the best flavor.
Even though this ramen stir fry keeps well in the fridge, I do suggest serving it as soon as it’s hot and saucy, especially if you use gluten-free noodles, as these have a tendency to absorb a lot of sauce over time.
Last but not least, be sure to join my email list if you want more recipes delivered right to your inbox. If you make this recipe, as always, tag me on Instagram so I can see what you come up with!
They’re super convenient to have on hand. You’ll want to prepare these hot ramen noodles frequently (we do, too).
These brothless spicy ramen noodles are for those who love spice and will jazz up pre-bought ramen noodles in about 10 minutes. They have a lot of garlic and a lot of spice, so they have a lot of flavor. Seriously good!.
MY FAVORITE WAY TO EAT VEGAN RAMEN NOODLE SOUP
I like simplicity, and that was one aspect of those tiny ramen packets that I loved; all they contained were noodles and broth. I find it strange that a lot of people add chunks of vegetables to their ramen noodle soups. But I suppose that’s just because I’ve only ever encountered the packet variety, lol. Therefore, that is how I made mine, along with a lot of fresh ginger and garlic. I topped with my favorite thing ever, green onions.
In contrast to the store-bought versions, my recipe has a delicious, savory, and addictive soup base. In other words, it’s healthy and delicious.
My daughter is a huge fan of this soup. This is the best pasta of my entire life, my daughter exclaimed. Furthermore, she even asked for it in her school lunch.
Ramen Noodles:
Ditch the spice packet that comes with the noodles and use the ramen packets instead because they don’t taste like much on their own. My Sesame Garlic Ramen Noodles are one of my favorite ramen “hacks” because I can still take a product that is extremely easy on my budget and incredibly quick to make and turn it into something amazing. The sauce for this recipe is full of garlic, sesame oil, sriracha, brown sugar, and soy sauce! Seriously good flavor here, and the sauce only takes 3-5 minutes to make, so it will be done in no time.
FAQ
Can ramen be served without broth?
Once more, both mazemen and abura soba are essentially a bowl of ramen lacking a substantial amount of broth. The tare and the fat combine to create the sauce that is used to top the noodles, providing the primary flavors in both.
Can you make ramen with just water?
But you can still make ramen if you only have tap water. You might be wondering, “Is it possible? ” Yes, but it takes a lot of time. With tap water, it will take at least 15 minutes to prepare. But the noodles are still firm.
How do you make ramen with just the noodles?
You can make an vegetable-packed stir-fry or salad out of instant ramen if you’re not in the mood for noodle soup. Kang suggested either stir-frying the cooked noodles with the vegetables and sauce or chilling the noodles with some shredded vegetables and a simple sesame-oil and rice-vinegar dressing.
