stir fry with ramen noodles recipe

Written ByJenny Smyth Posted on
stir fry with ramen noodles recipe
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The Best stir fry with ramen noodles recipe

I have been making stir fry with ramen noodles for years now and it is one of those recipes that just works every time. It started as a way to use up leftover vegetables in the fridge but quickly became a family favorite. My kids love the chewy noodles and the savory sauce and I love how fast it comes together on busy weeknights.

This dish is perfect for everyday dinners because it is filling and healthy without taking a lot of effort. This recipe is inspired by the quick stir fry noodles you find at street food stalls in many parts of Asia. The key is getting that balance of salty and sweet in the sauce and cooking everything over high heat so the vegetables stay crisp and the noodles get a little charred.

I use ramen noodles because they are easy to find and have a great texture that holds up well in the stir fry. The dish feels like a takeout treat but you know exactly what is going into it. The taste is savory with a hint of sweetness from the soy sauce and a little heat if you add chili flakes.

The vegetables add color and crunch while the noodles soak up all the sauce. It is a one pan meal that comes together in about 30 minutes which is why I make it at least once a week. My husband always asks for seconds and I have even started packing leftovers for his lunch the next day.

For the home cook the technique is simple. You just need to prep all your ingredients before you start because the cooking goes fast. Use a wok or a large skillet and get it really hot before adding the oil.

That high heat is what gives the vegetables that nice sear and keeps them from getting soggy. The ramen noodles just need a quick boil before they go into the pan. This recipe is forgiving so you can swap in whatever vegetables you have on hand and it will still turn out great.

Stir Fry with Ramen Noodles

Stir Fry with Ramen Noodles

4.9 from 1164 votes

A quick and savory stir fry made with ramen noodles, fresh vegetables, and a simple soy based sauce. This dish comes together in under 30 minutes and is perfect for a busy weeknight dinner.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stir Fry

3 packs instant ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
1 pound boneless skinless chicken thighs, sliced thin
1 red bell pepper, sliced thin
1 cup broccoli florets
1 carrot, julienned
3 green onions, sliced
2 cloves garlic, minced

For the Sauce

3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1Bring a large pot of water to a boil over high heat.
2Add the ramen noodles and cook for 2 minutes until they are just tender but still firm.
3Drain the noodles in a colander and rinse with cold water to stop the cooking.
4Set them aside.
5In a small bowl whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes if using.
6Stir in the cornstarch slurry until smooth.
7This sauce will thicken as it cooks so have it ready near the stove.
8Heat a wok or large skillet over high heat until it is smoking hot.
9Add 1 tablespoon of vegetable oil and swirl to coat the pan.
10Add the sliced chicken thighs in a single layer and let them sear without moving for 2 minutes.
11Stir fry for another 2 minutes until the chicken is cooked through and golden brown.
12Transfer the chicken to a plate.
13Add the remaining 1 tablespoon of oil to the wok.
14Add the bell pepper, broccoli, and carrot.
15Stir fry for 3 minutes until the vegetables are bright and crisp tender.
16Add the minced garlic and cook for 30 seconds until fragrant.
17Return the cooked chicken to the wok along with the drained ramen noodles.
18Pour the sauce over everything and toss well to coat.
19Cook for 1 to 2 minutes until the sauce thickens and clings to the noodles.
20The noodles should look glossy and the vegetables should still have some crunch.
21Sprinkle with green onions before serving.

🔧Equipment

Large pot for boiling noodles
Colander
Wok or large skillet
Small bowl for sauce
Cutting board
Chef knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 26g

📝Notes

You can substitute the chicken with beef, shrimp, or tofu. For a vegetarian version use extra firm tofu and vegetable broth instead of chicken. The sauce can be made ahead and stored in the fridge for up to a week.

Watch Video Of How Stir Fry with Ramen Noodles Works

This stir fry with ramen noodles is a recipe I always come back to because it is so versatile and reliable. You can make it on a busy Tuesday night or serve it at a casual family gathering and everyone will be happy.

The leftovers reheat well in a skillet with a little water to bring back the sauce. I like to store the noodles and vegetables separately from the sauce if I am meal prepping so nothing gets soggy.

For serving you can add a fried egg on top or a sprinkle of sesame seeds for extra flavor. It also works great as a side dish alongside grilled meat or as a main course with a simple cucumber salad.

This recipe is always a good idea because it uses ingredients you probably already have and it comes together faster than ordering takeout. My family asks for it all the time and I never get tired of making it.

❓ Frequently Asked Questions About Stir Fry with Ramen Noodles

1. Can I use different vegetables in this stir fry?

Yes you can swap in any vegetables you like. Snow peas, bok choy, mushrooms, or zucchini all work well. Just cut them into similar sized pieces so they cook evenly. Add harder vegetables like carrots first and softer ones like spinach at the end.

2. Do I have to use the seasoning packets from the ramen?

No you do not need the seasoning packets for this recipe. They are often high in sodium and can overpower the dish. The homemade sauce gives a much better flavor. You can save the packets for another use like seasoning soups or broths.

3. How do I keep the noodles from getting mushy?

The key is to undercook the noodles slightly in the boiling water. Cook them for only 2 minutes then rinse with cold water to stop the cooking. When you add them to the wok they will finish cooking in the sauce and stay firm and chewy.

4. Can I make this stir fry ahead of time?

You can prep all the ingredients ahead of time but it is best to cook the stir fry just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to revive the sauce.

5. What protein can I use instead of chicken?

This recipe works with many proteins. Try sliced beef, shrimp, pork, or cubed tofu. For a quicker option use pre cooked protein like rotisserie chicken or leftover steak. Just add it at the end to warm through.

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