Here’s all you have to do for this quick and delicious meal: Discard the flavor packet and boil the noodles until slightly al dente and drain. Stir fry cabbage and other vegetables until tender-crisp. Toss noodles with the cooked vegetables and sauce to coat, and serve.
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!
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:
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.
Cook the chicken completely in the peanut oil for around 7 minutes. Set aside.
Combine peanut sauce ingredients in a medium bowl. Use a third of a cup of it to marinate chicken cubes while you measure the other ingredients.
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Sauté the vegetables in peanut oil until cooked through and slightly softened. Add the cooked chicken and stir to combine. 
Add the Ramen noodles and the remaining peanut sauce. Stir to combine. If desired, garnish with finely chopped peanuts and green onions before serving!
Why you’ll love these Ramen Noodles
FAQ
Can you fry ramen noodles?
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 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.
Can you put dry noodles in a stir fry?
You can also use fresh or dried noodles. Use what you have and don’t feel like you have to adhere too closely to the recipe because this is a weeknight dinner.
