Ramen Stir Fry

5 from 4 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Japanese

Servings:

Author: Carrie Barnard

Cost: $9.11 Per Recipe, $4.56 Per Serving

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

Cook ramen noodles according to package directions, discarding the seasoning packets, then drain and set aside.
Heat avocado oil in a large skillet over medium high heat.
Add sliced mushrooms, sliced red bell pepper, sugar snap peas, sliced carrots, the white portions of chopped green onions, and minced garlic. Cook until the vegetables are tender.
In a small bowl, whisk together soy sauce, hoisin sauce, 1–2 teaspoons sriracha, and sesame oil.
Add the cooked ramen noodles to the skillet and pour the sauce over the top. Toss everything together until evenly coated and heated through.
Top with the green portions of the green onions.
Serve immediately while warm and enjoy!

Video

Notes

Skip the sriracha if you prefer a mild dish. The noodles will still be full of flavor without it.

For the vegetables, you can use 3 cups mixed vegetables (fresh or frozen) instead of any combination of your favorite type of vegetables. If you don’t love vegetables in your ramen, this dish is delicious with them left out as well.

Storage: 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.

Nutrition