This Ramen Stir Fry is an easy, inexpensive, and flavorful dish that’s perfect for a quick weeknight meal. Hoisin sauce, sesame oil, ginger and garlic combine in a sauce that will elevate your humble ramen noodle stir fry to new heights of deliciousness! 

A couple packs of ramen noodles can usually be found for 50 cents or less, and will be enough for a tasty side dish to feed a family or a simple lunch for two. Add in leftover baked chicken breasts, grilled shrimp, or veggies to this easy and delicious noodle stir fry.

Ramen Stir Fry with veggies in a frying pan ready to serve

To Make Ramen Stir Fry

Here’s all you have to do for this quick and delicious meal:

  1. Discard the flavor packet and boil the noodles until slightly al dente and drain.
  2. Stir fry cabbage and other vegetables until tender crisp.
  3. Toss noodles with the cooked vegetables and sauce to coat, and serve.

adding sauce to an easy ramen stir fry

My Favorite Add Ins

Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets and shredded bok choy or Napa cabbage.

Chopped peanuts will add some welcome texture, flavor and protein, without preventing vegetarians from enjoying this dish. Add in any leftover meats such as teriyaki chicken thighs. Sprinkle the finished dish with chopped fresh cilantro or green onion for extra taste and eye appeal.

Reheating Ramen Stir Fry

Ramen stir fry will keep tightly covered in the refrigerator for up to four days, or in the freezer for up to four months. Thaw first before reheating, covered, in the microwave. You can also reheat in the oven in a foil-covered oven safe dish or pan at 350°F for about 10 minutes or until steaming hot throughout.

More Easy Stir Frys

Easy Ramen Stir Fry

Cook Time 10 minutes

Total Time 20 minutes

This ramen stir fry is an easy, cheap, and flavorful dish that’s perfect for a quick weeknight meal.

Sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 1 tablespoon soy sauce low sodium
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • salt & black pepper to taste
Stir Fry
  • 6 ounces ramen noodles 2 packages (discard flavor packet)
  • 1 cup cabbage sliced
  • 2 teaspoons oil
  • 4 cups vegetables sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh ginger grated

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  1. Whisk sauce ingredients in a small bowl. Set aside.

  2. Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water.

  3. Cook vegetables in a skillet until tender crisp, about 3-4 minutes. Add ginger and garlic and cook 1 minute more.

  4. Add sauce and simmer until thickened, about 3-5 minutes.

  5. Stir in noodles. Add pasta water a little at a time to reach desired consistency.

For vegetables I used bell peppers, carrots, snap peas and bean sprouts.

Nutrition Information

Calories: 578, Fat: 20g, Saturated Fat: 7g, Cholesterol: 1mg, Sodium: 2862mg, Potassium: 847mg, Carbohydrates: 86g, Fiber: 9g, Sugar: 15g, Protein: 17g, Vitamin A: 1242%, Vitamin C: 176%, Calcium: 141%, Iron: 5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Ramen stir fry in a frying pan.
Ramen Stir Fry in a white bowl.


Top image - Ramen stir fry in a white bowl. Bottom image - ramen stir fry ingredients on a cutting board.



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