This post contains amazon affiliate links.
Ramen noodle stir fry is a delicious and flavorful quick dinner recipe that takes only 20 minutes. And it’s vegan also. Add lots of vegetables and proteins of choice to make it healthier.
Ramen stir fry is an Asian-inspired flavorful dish. In addition, I have added tons of vegetables. So this is a healthy meal as well. Add some extra protein like tofu or soya granules to this stir fry. It hardly takes 20 minutes to make this ramen stir fry. So a quick delicious dish.
Also, kids will love this. My kid loves this ramen noodles anytime. And since I add more vegetables, I can guarantee this is not a junk food.
Also, I’m discarding the flavoring spice pouch and using my own stir-fry sauce. And this is much better than the takeouts. This ramen stir-fry is vegan too.
If you love Asian foods, you will fall for this undoubtedly. Also, the sauces we are using are no fancy ingredients, but the pantry staples that are available for everyday cooking. You can play around with the ingredients or sauces to get your favorite flavor. Try my vegetable ramen noodle.
How to make ramen stir fry?
This is so quick and easy to make this ramen noodle stir fry. This is just 2 steps process.
Step 1 – Boil Noodle
In a large pot add the noodles and water with a little salt. Boil them till cooked al dente. Then strain out them using a colander. Then immediately wash it under tap water to stop additional cooking. Add 1 tbsp oil to the noodle and mix all gently. This will stop sticking of the noodle.
Step 2 – Vegetable stir-fry
In a wok or skillet, heat oil. Then sauté onion, crushed ginger, garlic, onions for some time. Then add vegetables and stir-fry for 5 minutes on high heat. For that don’t take large-sized pieces.
Toss Them Well
Then add sauces and noodle. Give them a nice stir mixing all ingredients. Keep the flame on high while doing so. Stir frying is best on high heat only.
Take soft vegetables preferably. If taking any hard vegetables, cook them 70% before adding other soft vegetables.
Chop, slice the veggies thin so that stir frying won’t take long time.
Wash off noodles after cooking. This is important. Otherwise, it will be overcooked even after removing it from heat. Rub little oil to avoid from getting sticky with each other.
Which vegetables go well with ramen noodle stir-fry?
You can add a lot many vegetables to this dish. Some common ones are broccoli, mushroom, zucchini, carrots, bak choy, beans, mushrooms, etc. For flavor, we add ginger, garlic, onions, green onions, etc.
What sauce to use for this ramen noodle?
For this recipe, I have taken low sodium soy sauce, hot sauce, tomato ketchup. Tomato ketchup has sugar and so I am not adding any sweetness to it. And I don’t like it to be sweet also. If you prefer a little sweetness, add hoisin sauce or brown sugar.
How to store the leftover?
It keeps well for 4 – 5 days in an air tight box. Also freezer friendly and can be stored up to 2 months in air tight freezer box. To reheat, thaw for sometime. Them microwave for 1 minutes. Or stir-fry till hot.
Why my noodle turn sticky after drained?
Even after you cook al dente and remove it from hot water, it is still hot and keeps on cooking at its temperature for some time. This overcooks the noodle and makes them soft and starchy. Hence it starts sticking to each other. Hence it’s important to wash off the noodles after they are removed from the heat to cool down their temperature.
Recipe Card for Ramen Stir Fry
Ramen Noodle Stir Fry
- 3 blocks ramen noodles
- 1 cup broccoli smaller bite sized
- 1/2 yellow pepper sliced
- 1/2 green pepper sliced
- 1 red pepper sliced
- 1/2 cup shredded carrots (1 carrot)
- 4 – 5 baby corn
- 1 large onion sliced
- 4 large garlic pods finely minced
- 1/2 inch ginger grated
- or ginger garlic paste 1 tsp
- 1/2 cup chopped onion greens
Boil the noodles
- In a large pot add the noodles and water with a little salt.
- Boil them till cooked al dente.
- Then strain out them using a colander.
- Immediately wash it under tap water to stop additional cooking.
- Add 1 tbsp oil to the noodle and mix all gently to stop sticking of the noodle.
- In a wok or skillet, heat oil.
- Then sauté onion, crushed ginger, garlic, onions till translucent.
- Then add vegetables and stir-fry for 5 minutes on high heat.
- If required cover with a lid and cook for 2 minutes on medium heat.
- In a small bowl, add the sauces.
- Now add the sauce to the stir fried vegetables.
- Give them a nice stir.
Toss the noodle with vegetables
- Now add the noodles to the wok or pan of vegetables.
- Give them a nice gentle stir.
- Now add chopped green onions to the pan.
- Serve them hot.
PIN IT FOR LATER