How To Make Stir Fry Noodles With Ramen?

With only 10 easy ingredients and 15 minutes to prepare, this delicious, fast, and easy meal can be customized by adding your favorite vegetables, proteins, or toppings.

If you know me, you know that I adore recipes with noodles. When you don’t want to fuss with cooking or spend a lot of time in the kitchen, anything from Korean Spicy Noodles to Pad Thai to Indonesian Noodles is always quick and simple to make.

Although ramen noodles are typically used in soup, they are also delicious when used in other dishes, such as Asian salads or stir-fries with flavorful sauce and vegetables.

There are many different types of Ramen noodles available today. The most popular are the dried ramen noodle packets, which are widely available in supermarkets. Fresh ramen noodles or packs of gluten-free ramen noodles can be found in some specialty shops. All types will work well in this dish!.

How to make vegetable stir fry noodles

Add your mushrooms, green onion, bell pepper, carrots, ginger, and garlic to a sizable nonstick skillet or jumbo cooker (this is what I use).

Add 2 to 3 tablespoons of sesame oil, just enough to prevent the vegetables from sticking while cooking.

I began by adding two tablespoons and then added one more toward the end.

Cook the vegetables for 20 to 25 minutes at medium-high heat. To ensure that the vegetables cook evenly, stir every few minutes.

Add the sugar snap peas for the final five minutes of cooking, once the vegetables are almost soft (the carrots should be cooked but not mushy).

By finishing the peas’ cooking, you can keep their sweet crunch without overcooking them.

Ramen noodles should be added to the boiling water at the same time as the snap peas since they only need 3 to 4 minutes to prepare.

Drain the cooked ramen noodles, then combine them with the vegetables.

Pour your three-ingredient stir-fry sauce over the top and combine well until the ramen noodle stir-fry is completely covered in sauce (recipe is linked below in the recipe card).

We frequently use this stir-fry sauce because it is our favorite.

Just sesame oil, cornstarch, and soy sauce.

All you do is shake and combine!

I devoured a sizable portion of this dish, which was delicious and filling.

Even my toddler loved the noodles!

This is the secret to that incredible, knock-your-socks-off takeout flavor:

fresh garlic

fresh ginger

the homemade stir fry sauce

If you possess these three things, you can transform any stir-fry ingredient into deliciousness!

Easy ways to adapt this recipe:

Add your favorite protein of choice (tofu would be delicious!)

Use brown rice ramen noodles to make this gluten free.

Switch up the veggies with what you have on hand.

This would go well with any type of stir-fried vegetables!

Despite the fact that meat is not used in this recipe, you can still include it.

We sometimes add tofu for added protein!

Simply include your preferred protein to increase the fillingness.

More Stir Fry Recipes You Will Love

Don’t forget to use the hashtag #buildyourbite and tag me @buildyourbite on Instagram if you decide to make this recipe; I’d love to see what you come up with!

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Check out this instant pot stir fry if you’re looking for more ramen recipes.

Ramen noodle stir fry prepared with a quick and delectable homemade stir fry sauce.

3-4 blocks of ramen noodles (flavor packets discarded) *see notes below

5 oz golden oak shitake mushrooms

8 oz sugar snap peas

1 green bell pepper, sliced

1 ½ cups carrots, sliced into strips (around 3 – 4 medium carrots)

1 small bunch of green onions, diced

⅛ cup fresh ginger, finely diced or minced

¼ cup fresh garlic, finely diced or minced

One batch of 3 ingredient stir fry sauce

To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic

Add 2 tablespoons of sesame oil

Cook the vegetables over medium high heat for around 20 – 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)

Boil the water for your ramen noodles

In the last five minutes, add in the sugar snap peas

Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 – 4 minutes

Make a batch of the stir fry sauce and have it ready to use

Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet

Pour on the stir fry sauce and cook 1 – 3 minutes, until everything is coated in sauce

Serve and enjoy!

I used organic ramen noodles which were 2.1 oz per box, making the total oz for 4 to be 8.4 oz. Regular ramen noodles are typically 3 oz each block, so if you use these you would only need 3 blocks instead of 4.

Ingredients for Chicken Ramen Stir Fry

Dry Ramen Noodles– Those inexpensive packets of instant ramen noodles are a secret weapon for fast dinners. Toss out the flavor packets that come with them and what remains is a tender, curly, fast-cooking noodle that just needs to be soaked in hot water to serve.

Cooking Oil– Any high heat oil will work here. I use avocado oil or grapeseed oil in most of my cooking. Vegetable, canola, or peanut oil would work too.

Chicken Breast– Chicken thighs would work as well. Feel free to use thinly sliced pork or beef which should cook in about the same time as the chicken. Tofu is great for a vegetarian version.

Broccoli– Look for those bagged, pre-chopped broccoli florets to save time. Any other vegetable you like would work too. This is great with sliced bell peppers, snow peas, or sliced green beans.

Low-Sodium Soy Sauce, Rice Vinegar, Brown Sugar, Chicken Stock, and Cornstarch– These pantry staples are all you need to make a flavorful Asian-inspired sauce. I always test with low-sodium soy sauce, but you can add a bit of extra brown sugar to balance the salt flavor if using regular soy sauce.

Green Onions and White Sesame Seeds– These are just for garnish and a little flavor and crunch. Feel free to skip them if youre in a rush.

FAQ

Can you make fried noodles with instant ramen?

Put one tablespoon of sesame oil in a pan and heat it on high. Add drained noodles to pan and begin stirring gently. Continue for an additional three to five minutes, or until the noodles start to slightly firm up. Stir in 1 to 2 tbsp soy sauce.

How do you make fried noodles with ramen?

From the Test Kitchen. You’ll lightly fry tender ramen noodles to create a delightfully crunchy exterior and then finish them with a tiny bit of soy sauce for a crisp, contrasting texture. They make the ideal foundation for a colorful combination of sautéed cabbage and sweet peppers, as well as a decadent soft-boiled egg.

Can ramen noodles be fried?

• Miso paste.
• Chili bean sauce.
• Thai curry paste.
• Japanese curry powder.
• Fish sauce.
• Harissa.
• Vinegar.
• Ponzu.