Pin It A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce, perfect for a weeknight meal.
The first time I made this ramen noodle stir-fry, I was amazed at how easily everything came together using pantry ingredients and a bag of frozen vegetables. It quickly became my go-to dish for busy evenings at home.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas)
- Vegetables: 2 green onions, sliced
- Sauce: 3 tbsp soy sauce (use tamari for gluten-free)
- Sauce: 1 tbsp sesame oil
- Sauce: 1 tbsp oyster sauce (or vegetarian oyster sauce)
- Sauce: 1 tsp rice vinegar
- Sauce: 1 tsp honey or maple syrup
- Sauce: 1 clove garlic, minced
- Sauce: 1 tsp fresh ginger, grated
- Sauce: 1/2 tsp chili flakes (optional)
- Garnish: 1 tbsp toasted sesame seeds
- Garnish: Additional sliced green onions
Instructions
- Cook ramen noodles:
- Boil ramen noodles in water for 2 to 3 minutes until just tender. Drain and set aside.
- Sauté aromatics:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add vegetables:
- Stir in the frozen mixed vegetables. Cook for 4 to 5 minutes until heated through and slightly crisp.
- Mix sauce:
- Whisk soy sauce, oyster sauce, rice vinegar, and honey together in a bowl.
- Combine and stir-fry:
- Add drained noodles to the pan with vegetables. Pour in the sauce and toss well. Stir-fry for 2 minutes until everything is coated and heated through.
- Garnish and serve:
- Take off heat and top with sesame seeds and extra green onions. Serve right away.
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Making this recipe is always a fun event with my family, especially when everyone gathers in the kitchen to help toss noodles and sprinkle the sesame seeds before serving.
Required Tools
Use a large skillet or wok for stir-frying, plus a saucepan for boiling noodles, and a strainer to drain them. Mixing bowl and tongs or spatula make tossing ingredients simple.
Allergen Information
This recipe contains soy, gluten, sesame, and possibly shellfish if using classic oyster sauce. Choose plant-based swaps to meet vegan or gluten-free needs, and always check packaging.
Nutritional Information (per serving)
Calories: 410, Total Fat: 10 g, Carbohydrates: 68 g, Protein: 11 g
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Pin It This ramen stir-fry is perfect for changing up your dinner routine. A delicious and quick dish that will surely liven up any weeknight meal.
Recipe Questions & Answers
- → Can I substitute the instant ramen noodles?
Yes, you can swap instant ramen for rice noodles or soba to suit dietary needs or preference without compromising the dish's texture.
- → How do I make this dish vegan?
Use plant-based oyster sauce and replace honey with maple syrup to keep the flavors vibrant while maintaining a vegan-friendly profile.
- → What proteins pair well with this stir-fry?
Try adding cubed tofu, cooked chicken, or shrimp during stir-frying to boost protein and make the dish heartier.
- → Is it possible to adjust the spice level?
Absolutely, chili flakes are optional and can be added or omitted according to your preferred heat intensity.
- → How should I prepare the sauce for best flavor?
Whisk together soy sauce, oyster sauce, rice vinegar, and honey before adding to noodles and vegetables to ensure even coating and balanced taste.