This tasty Ramen Stir Fry is a simple, budget-friendly recipe that is ideal for a quick weekday meal.
A sauce made of hoisin sauce, sesame oil, ginger, and garlic will take your ordinary ramen noodle stir fry to a whole new level of flavor!
Typically, two packets of ramen noodles cost 50 cents or less and provide enough for a filling side dish to feed a family or a straightforward lunch for two people.
This quick and tasty noodle stir fry tastes well with leftover baked chicken breasts, grilled shrimp, or vegetables.
Ramen Stir Fry Recipe
All you need to do to make this simple but tasty dish is as follows:
- After boiling the noodles until just almost all dente and draining them, throw away the flavor packet.
- cabbage and other veggies should be stir-fried till crisp and tender.
- Serve the noodles after tossing them with the sauce and sautéed vegetables to coat.
Favorite Add-Ins for Me
Ramen stir fry can be made with almost any sauté-friendly veggie. I enjoy it with thinly sliced mushrooms, onions, carrots, bean sprouts, broccoli florets, and bok choy or Napa cabbage that has been shredded.
The addition of chopped peanuts will give the dish some much-needed texture, taste, and protein without making it inedible for vegetarians.
Any leftover meats, such as teriyaki chicken thighs, should be added. For added flavor and visual appeal, garnish the finished meal with chopped fresh cilantro or green onions.
Warming up ramen stir-fry
Ramen stir fry will keep for up to four days in the fridge or up to four months in the freezer when securely covered. Before reheating in the microwave while covered, thaw first.
You can also reheat food in the oven at 350°F for about 10 minutes, or until it is thoroughly steaming hot, using an oven-safe dish or pan covered with foil.
Ingredients for Ramen Stir fry
- ¼ cup hoisin sauce
- ¼ cup water
- 1 tablespoon soy sauce low sodium
- 1 ½ teaspoons cornstarch
- ½ teaspoon sesame oil
- ¼ teaspoon red pepper flakes
- salt & black pepper to taste
- 6 ounces ramen noodles 2 packages (discard flavor packet)
- 1 cup cabbage sliced
- 2 teaspoons oil
- 4 cups of vegetables sliced
- 2 cloves garlic minced
- ½ teaspoon fresh ginger grated
- In a small bowl, combine the sauce’s components. Place aside.
- Stir ramen into boiling 4 cups of water. Drain after 3 minutes, saving 1 cup of pasta water.
- Cook vegetables in a skillet for 3–4 minutes, or until they are crisp and tender. Give the ginger and garlic a minute more of cooking.
- Add the sauce and boil for 3 to 5 minutes or until thickened.
- Add noodles and stir. If necessary, gradually add pasta water to achieve the required consistency.
I used carrots, snap peas, bell peppers, and bean sprouts as vegetables.