Save A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce—perfect for a weeknight meal.
I first made this ramen stir-fry on a busy evening when I needed a satisfying meal in minutes. The fresh sauce and colorful veggies brought everyone back to the kitchen for seconds.
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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
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Instructions
- Cook Noodles:
- Cook the ramen noodles in boiling water for 2–3 minutes until just tender. Drain and set aside.
- Prepare 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:
- Add frozen vegetables to the pan. Stir-fry for 4–5 minutes until heated through and slightly crisp.
- Make Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey.
- Toss Everything:
- Add the drained noodles to the pan with the vegetables. Pour the sauce over everything and toss to combine. Stir-fry for 2 more minutes until evenly coated and heated through.
- Finish & Serve:
- Remove from heat. Garnish with sesame seeds and extra green onions. Serve immediately.
Save This recipe quickly became a staple for our family movie nights. The kids love tossing their own toppings and picking fun vegetables.
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Required Tools
Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula
Allergen Information
Contains soy, gluten, sesame, and possibly shellfish. For gluten-free, use gluten-free ramen and tamari. For vegan, use plant-based oyster sauce. Always check packaged ingredients for allergens.
Nutritional Information
Calories per serving: 410. Total Fat: 10 g. Carbohydrates: 68 g. Protein: 11 g.
Save 
Serve hot for best texture and flavor. Double the sauce if you love extra savory noodles!
Recipe Guide
- → Can I substitute the instant ramen noodles?
Yes, rice noodles or soba provide great alternatives while maintaining texture and flavor.
- → How can I make the sauce vegan-friendly?
Swap oyster sauce for a plant-based version and replace honey with maple syrup for a vegan-friendly sauce.
- → What vegetables work best in this stir-fry?
Frozen mixed vegetables like broccoli, carrots, and snap peas add color and crispness to the dish.
- → How do I add protein to this meal?
Incorporate cubed tofu, cooked chicken, or shrimp during the stir-fry step to boost protein content.
- → What should I use to cook this stir-fry?
A large skillet or wok works best to evenly cook the ingredients and develop the flavors.
- → Is this suitable for gluten-free diets?
Use gluten-free ramen noodles and tamari sauce instead of regular soy sauce to make the dish gluten-free.
