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.
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 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.
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.