Whip up this quick and delicious ramen stir-fry in just 15 minutes! Packed with savory flavors, crisp veggies, and the perfect sauce, this easy dish is better than takeout. Perfect for busy weeknights or a satisfying meal anytime!
Yields: 2 servings
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 2 packages (3 oz each) ramen noodles (discard the seasoning packets for this recipe)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or other neutral oil)
- 1 cup protein of your choice, thinly sliced or cubed (chicken, beef, shrimp, tofu, tempeh)
- 1 cup mixed vegetables, such as broccoli florets, sliced carrots, bell peppers (any color), snap peas, sliced mushrooms, baby corn
- 1/2 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- For the Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, omit for vegetarian/vegan)
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar (or honey/maple syrup)
- 1/2 teaspoon cornstarch (mixed with 1 tablespoon cold water)
- Optional: Sriracha or chili garlic sauce to taste
Equipment:
- Large pot
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Whisk or small bowl and fork
Step-by-Step Instructions with Pictures:
Step 1: Cook the Ramen Noodles
- Bring a pot of water to a boil. Add the ramen noodles and cook according to package directions, usually about 2-3 minutes, until tender. Be careful not to overcook them; they will cook further in the stir fry.
Step 2: Drain and Toss the Noodles
- Drain the cooked ramen noodles immediately and rinse them briefly with cold water to stop the cooking process and prevent sticking. Toss the noodles with 1 tablespoon of sesame oil. Set aside.
Step 3: Prepare the Protein
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your chosen protein and cook until it’s browned and cooked through. For chicken, ensure the internal temperature reaches 165°F (74°C). For shrimp, cook until pink and opaque. For tofu or tempeh, cook until golden brown and slightly crispy. Remove the cooked protein from the skillet and set aside.
Step 4: Sauté the Vegetables
- In the same skillet, add the sliced onion and cook for 2-3 minutes until softened. Then, add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.
- Add the mixed vegetables to the skillet. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender. Adjust the cooking time depending on the type and size of your vegetables.
Step 5: Prepare the Stir Fry Sauce
- While the vegetables are cooking, whisk together the soy sauce (or tamari), oyster sauce (if using), rice vinegar, and brown sugar (or honey/maple syrup) in a small bowl. In a separate small bowl, whisk the cornstarch with the cold water until smooth to create a slurry.
Step 6: Combine Everything
- Add the cooked protein back into the skillet with the vegetables. Stir well to combine.
- Pour the stir-fry sauce over the protein and vegetables. Stir well to coat everything evenly. Bring the sauce to a gentle simmer and let it cook for 1-2 minutes, or until it slightly thickens due to the cornstarch slurry.
- Add the cooked ramen noodles to the skillet. Toss gently to combine the noodles with the sauce, protein, and vegetables.
Step 7: Serve and Enjoy!
- Serve the ramen noodle stir fry immediately in bowls. Garnish with optional toppings such as sesame seeds, chopped green onions, or a drizzle of sriracha or chili garlic sauce for extra flavor and heat.
Pro Tips
- Extra Crunch: Add a crushed ramen seasoning packet to the sauce (reduce soy sauce to balance saltiness).
- Vegan Hack: Use tofu + mushroom oyster sauce.
- Spice It Up: Swirl in sriracha or gochujang.
Serving Ideas
- With a side of kimchi for tangy heat.
- Top with a soft-boiled egg for richness.
- Pair with chilled cucumber salad.
Enjoy your delicious homemade Ramen Noodle Stir Fry!
