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This Easy Ramen Stir Fry is made with tender noodles, fresh veggies, and a savory homemade stir fry sauce. A quick, budget-friendly dinner that comes together in under 25 minutes!
Why You’ll Love this Ramen Stir Fry Recipe!
Ramen Noodle Stir Fry has become one of my go-to quick dinners because it’s cheap, satisfying, and endlessly customizable.
With just a few pantry ingredients and whatever veggies I have on hand, I can whip up a flavorful meal that feels like takeout without the cost or wait. The sauce coats every noodle perfectly, and the vegetables stay crisp-tender and delicious.
It’s one of those “clean out the fridge” meals that always hits the spot! If you have made our Beef and Broccoli with Homemade Sauce or Korean Beef Bowls Recipe then you are going to love this stir fry!
Ingredients
- Instant Ramen Noodles – You can discard seasoning packets
- Veggies – Sliced Mushrooms, red bell pepper, carrots and sugar snap peas
- Avocado Oil – Use your favorite oil
- Minced Garlic – Learn How to Mince Garlic Cloves
- Green Onions, chopped – Separate the white and green portions
- Low Sodium Soy Sauce – See Best Soy Sauce Substitute
- Hoisin Sauce – If you are out, use extra soy sauce
- Sriracha – Optional, for heat
- Sesame Oil – If you are out, see The Best Sesame Oil Substitute
- Serving – Serve topped with sesame seeds for even more flavor
Scroll to the recipe card for the full recipe details.
How to Make Ramen Stir Fry
Step 1 – Bring a large pot of water to a boil. Add the ramen noodles and cook until al dente according to package directions. (I boiled the noodles for 2 minutes.) Drain and set aside.
Step 2 – In a small bowl, whisk together the soy sauce, hoisin sauce, and sriracha to make the sauce for the ramen. Set aside.
Step 3 – Heat the oil in a large pan or wok over medium heat. Add the white parts of the green onions and cook for about 90 seconds until softened.
Step 4 – Add in the mushrooms, bell pepper, snap peas and carrots. Sauté for 8-10 minutes, or until they are browned and soft.
Step 5 – Stir in the garlic and cook for 1 more minute until fragrant.
Step 6 – Add the cooked ramen noodles to the skillet and pour the sauce over top. Use tongs or a spatula to toss everything together, cooking for another 2–3 minutes until the noodles are well coated.
Step 7 – Remove from heat and stir in the sesame oil along with the green portions of the onions. Serve immediately while warm and enjoy!
Ramen Stir Fry
Ingredients
- 2 packs ramen noodles discard seasoning packets
- 6 ounces Sliced Mushrooms
- 1 Red Bell Pepper Sliced
- 8 ounces Sugar Snap Peas
- 2 Medium Carrots peeled and sliced into strips
- 1 tablespoon Avocado Oil
- 1 tablespoon minced garlic
- 4 green onions chopped (Separate the white and green portions)
- 4 tablespoons soy sauce
- 2 tablespoon hoisin sauce
- 1 –2 teaspoons sriracha optional, for heat
- 1 teaspoon sesame oil
Instructions
- Bring a large pot of water to a boil. Add the ramen noodles and cook until al dente according to package directions. (I boiled the noodles for 2 minutes.) Drain and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, and sriracha to make the sauce for the ramen. Set aside.
- Heat the oil in a large skillet over medium heat. Add the white parts of the green onions and cook for about 90 seconds until softened.
- Add in the mushrooms, bell pepper, snap peas and carrots. Sauté for 8-10 minutes, or until they are browned and soft.
- Stir in the garlic and cook for 1 more minute until fragrant.
- Add the cooked noodles to the skillet and pour the sauce over top. Use tongs or a spatula to toss everything together, cooking for another 2–3 minutes until the noodles are well coated.
- Remove from heat and stir in the sesame oil along with the green portions of the onions.
- Serve immediately while warm and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Recipe Tips
- Don’t Overcook the Ramen – They soften more in the skillet. We recommend to cook according to package instructions.
- Use a Hot Skillet – Helps achieve stir-fry flavor and texture.
- Add Sauce Last – Prevents the noodles from getting mushy.
Variations
- Mild Taste – Skip the sriracha if you prefer a mild dish. The noodles will still be full of flavor without it.
- Veggie Variations – For the vegetables, you can use 3 cups mixed vegetables (fresh or frozen) instead of any combination of your favorite type of vegetables such as cabbage for added flavor.
- Omit Vegetables – If you don’t love vegetables in your ramen, this dish is delicious with them left out as well.
- Add Favorite Protein – This ramen dish can be made with shredded cooked chicken or shrimp for a complete dinner idea. You can even add in Tofu.
- Peanut Ramen Stir Fry – Add a spoonful of peanut butter to the sauce.
Frequently Asked Questions
This recipe works great with rice noodles or spaghetti noodles.
It’s best fresh, but reheats well for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to loosen the noodles.
More Easy Asian Dishes
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Asian Ground Chicken Lettuce Wraps Recipe
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Easy Asian Dinner
Pad Thai
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