I’ve been making stir-fry ramen for my family for years, and it’s a recipe that never fails to impress. It’s a dish that originated in China, but has been adapted and adopted by many cultures around the world. The combination of savory soy sauce, rich pork or chicken broth, and chewy noodles is a match made in heaven.
My kids love it when I serve it with thinly sliced vegetables and a sprinkle of green onions on top. As a busy mom, I appreciate that this recipe is quick to make and can be customized to suit our tastes. I often use leftover vegetables from last night’s dinner to add some extra flavor and nutrition.
The key to making great stir-fry ramen is in the technique – you want to cook the noodles just until they’re tender, then add the vegetables and sauce in quick succession. One of the best things about this recipe is that it’s incredibly versatile. You can use any combination of protein and vegetables you like, and adjust the level of spiciness to suit your taste.
We like to make it on special occasions like birthdays and holidays, but it’s also a regular part of our weekly meal rotation. I’ve experimented with different types of noodles over the years, but my favorite is still good old-fashioned ramen. There’s something about the way the noodles hold onto the sauce that just can’t be beat.
Of course, if you’re watching your carbs, you can always substitute with zucchini noodles or another low-carb option.
Stir Fry Ramen
4.7 from 1968 votes
A quick and savory stir fry made with instant ramen noodles, fresh vegetables, and a flavorful sauce. This dish comes together in minutes for a satisfying weeknight meal.
1Bring a large pot of water to a rolling boil over high heat.
2Add the ramen noodles and cook for 2 minutes, until they are just tender but still firm.
3Drain the noodles and rinse them under cold water to stop the cooking process, then set them aside.
4In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes until the sugar is fully dissolved.
5Set the sauce aside.
6Heat a large skillet or wok over high heat until it is smoking hot.
7Add the vegetable oil and swirl to coat the surface.
8Add the broccoli florets and julienned carrot, then stir fry for 2 minutes until the vegetables begin to char slightly.
9Add the sliced red bell pepper, minced garlic, and grated ginger to the skillet.
10Stir fry for 1 minute until the garlic is fragrant and the bell pepper is slightly softened.
11Reduce the heat to medium.
12Add the cooked ramen noodles to the skillet and pour the prepared sauce over them.
13Toss everything together using tongs or a spatula for 1 to 2 minutes until the noodles are evenly coated and heated through.
14The noodles should appear glossy and the sauce should be slightly reduced.
15Remove the skillet from the heat.
16Garnish the stir fry ramen with sliced green onions and serve immediately while hot.
For extra protein, add cooked chicken, shrimp, or tofu during step 4. You can substitute any vegetables you have on hand, such as snap peas, mushrooms, or bok choy. For a gluten-free version, use tamari instead of soy sauce and rice noodles instead of ramen.
Watch Video Of How Stir Fry Ramen Works
This recipe has become a staple in our household because it’s so easy to customize and makes everyone happy – even my pickiest eaters!
It’s also incredibly healthy compared to many other takeout options out there.
When storing leftover stir-fry ramen, be sure to let it cool completely before refrigerating or freezing – this will help prevent bacterial growth and keep your food fresh longer.
❓ Frequently Asked Questions About Stir Fry Ramen
Q: What type of noodles should I use for stir-fry ramen?
A: For traditional stir-fry ramen, you’ll want to use thin, straight noodles made from wheat flour. These are usually sold at Asian grocery stores or online. If you can’t find them, you can also use regular old-fashioned ramen or even zucchini noodles as a low-carb alternative.
Q: Can I make stir-fry ramen with vegetarian protein sources?
A: Yes! Stir-fry ramen is a great way to get your daily dose of protein without meat. Try using tofu, tempeh, or seitan as a protein source – they all work beautifully in this recipe.
Q: How do I store leftover stir-fry ramen?
A: To store leftover stir-fry ramen, let it cool completely before refrigerating or freezing. You can store it in an airtight container for up to 3 days in the fridge or 2 months in the freezer.
Q: Can I reheat stir-fry ramen safely?
A: Yes! To reheat stir-fry ramen safely, reheat it only once and make sure it reaches an internal temperature of at least 165°F (74°C). You can reheat it in the microwave or on the stovetop with a little bit of water added to prevent drying out.
Q: What are some good serving ideas for stir-fry ramen?
A: Stir-fry ramen is a great base for many different meals – try serving it with steamed vegetables like broccoli or carrots, or add some crispy tempura bits on top for added texture.
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