ramen stir fry

Easy, Delicious Weeknight Meal Loaded with Healthy Ingredients with the Addition of Ramen for a Fun Twist! On the Table in 30 Minutes!

Chicken Ramen Stir-Fry

Ramen Noodles

Tbsp vegetable oil

chicken breasts

broccoli florets

14 oz package coleslaw mix

garlic (minced)

Tbsp ginger

chicken broth

soy sauce

cornstarch

Tbsp sesame oil

tsp Truvía® Brown Sugar Blend

Tbsp sesame seeds (optional)

Bring medium size pan of water to boil. Add Ramen noodles and cook them according to package directions. Drain and stir in 1 Tbsp of vegetable oil. Set aside.

In a large skillet heat 2 Tbsp vegetable oil over high heat. Add chicken and cook until chicken is cooked through and no longer pink, about 5-7 minutes. Remove from skillet and set aside.

Add broccoli, coleslaw mix, and garlic and saute for 3-5 minutes. Add ginger and fry for another two minutes.

Meanwhile in a mixing bowl combine chicken broth, soy sauce, cornstarch, sesame oil, and Truvía® Brown Sugar Blend and mix until blended.

Add chicken, Ramen noodles, broth mixture into skillet and cook until heated through.

Garnish with sesame seeds if desired.

Garlic Ramen Noodle Stir Fry

(60 g) ramen noodles (gluten-free

high-heat oil (I used avocado)

garlic, minced

green onions, chopped; white and green parts separated

vegetables*

low-sodium tamari or lite soy sauce

hoisin sauce* (see notes)

sriracha (optional, for added heat)

sesame oil

Cook the Ramen Noodles: 

Bring a large pot of salted water to a boil. Add the ramen noodles and cook until al dente, according to the package instructions. Drain and set aside.

Sauté Aromatics: 

In the meantime, add the oil to a sauté pan and warm over medium heat. Add the garlic and white parts of the green onion and sauté for around 90 seconds, until the garlic begins to turn golden brown. Add the vegetables to the pan and cook for 3 to 5 minutes, until they are tender to your liking.

Make it Saucy

Whisk the tamari, hoisin sauce, and sriracha together in a small bowl. Once the ramen noodles are cooked, add them to the pan along with the stir-fry sauce. Cook for an additional 2 to 3 minutes, until all of the noodles are coated in sauce. Turn the heat off and stir in the toasted sesame oil and green onions.

Serve: 

warm and topped as desired. Leftovers will keep in the fridge for up to 3 days.

I made this tonight and it was super yummy. I used Brussels sprouts, mushrooms, bell peppers and asparagus for my veggies. 2 tsp of sriracha was perfect, and not overly spicy. I overcooked the ramen a little bit, I should have left it a little al dente like you suggested. This was a nice alternative to teriyaki sauce. Thanks!

Doubled the recipe and made it for the whole family - total hit!! I'm calling it hustlin' ramen because I needed it to come together fast and it totally did! Phew! 
THANKS!

I made this tonight and used edamame, snap peas, carrots, and shiitake mushrooms. I definitely see myself making this dish weekly.

https://content.jwplatform.com/videos/7eEVpY69.mp4

This simple Garlic Ramen Noodle Stir Fry is ready in only 20 minutes! It’s packed with flavor and easy to customize with your favorite vegetables. Vegan and Gluten-Free optional.

Quick, easy, veggie packed weeknight dinner that even the pickiest of eaters love!

Instant Pot Ramen Stir Fry

pkg Ramen noodles (discard the packet inside)

water

frozen stir fry veggies

tsp minced garlic (dried)

tsp minced onion (dried)

tsp sesame oil

salt and pepper (to taste)

Put the water in the bottom of the Instant Pot. Put the ramen noodles and veggies into the Instant Pot. Turn the Ramen over so both sides are wet. Cook on HIGH pressure for 0 (not a typo! :) ) minutes. Quick release.

If the veggies let off a lot of liquid while cooking, you can drain some of the liquid. You will want about 1/4 cup of liquid and then add the sesame oil and soy sauce to the pot and stir to combine. Season with salt and pepper to your liking.&nbsp;

The veggies do get very soft cooking under pressure, even for 0! If you like yours more crispy, I would cook the ramen first, and then toss the frozen veggies in the Instant Pot. Then saute everything until the veggies are cooked to your liking.

This ramen stir fry is an easy, cheap, and flavorful dish that&#x27;s perfect for a quick weeknight meal.

Easy Ramen Stir Fry

hoisin sauce

soy sauce (low sodium)

red pepper flakes

salt & black pepper

noodles

cabbage (sliced)

vegetables (sliced)

ginger

Whisk sauce ingredients in a small bowl. Set aside.

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

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

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

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

Ditch the salty seasoning packets that come with ramen and make this healthy and delicious chicken stir fry instead in just 30 minutes!

Chicken Ramen Stir Fry {Easy 30-Minute Meal}

(85 grams) bags ramen noodles (such as Mr Noodles)

broccoli (chopped)

tamari soy sauce

garlic,

olive oil

green onions (sliced, for garnish)

Sesame seeds (for garnish)

Bring a large pot of water to a boil on the stove, then add ramen noodle packs, discarding the seasoning packs. Cook for 2 minutes, adding broccoli in during the last minute of cook time, then drain and set aside.

Mix soy sauce, hoisin sauce and garlic in a small bowl and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken, seasoning with salt and pepper. Cook for 6-7 minutes until browned and cooked through, then add in cooked ramen, broccoli and sauce mixture, tossing gently to combine. Cook for 1-2 minutes until sauce thickens.

Remove from heat, then garnish with green onions and sesame seeds. Serve and enjoy!

These Ground Beef Ramen Bowls include ramen noodles, ground beef, and stir fry veggies coated in a sweet and salty Asian stir-fry sauce. Made all in one pan and ready in under 30 minutes, this ramen skillet makes a super delicious, quick and easy weeknight dinner.

Ground Beef Ramen Bowls

sriracha sauce

brown sugar

garlic powder

salt

pepper

beef

scallions (, diced, white and green parts separated)

stir fry vegetables ((12 ounces))

peanuts

cilantro (, for serving)

In a small bowl, whisk together all the sauce ingredients until combined. Set aside.

Warm sesame oil in a large deep nonstick skillet over medium-high heat; swirl to coat. Once shimmering, add the ground beef and white parts of the scallions and cook, breaking up the beef into tiny crumbles, until no pink remains. Drain off the grease. Transfer meat to a bowl and keep warm.

Add water to the skillet and bring to a boil. Add ramen noodles and frozen vegetables; cook, stirring occasionally, until noodles are separated and tender, 3 to 5 minutes. Drain off any excess water.

Reduce heat to medium and return cooked ground beef to the skillet with the noodles and veggies. Pour in the sauce and cook, stirring to coat and heat through, about 2 minutes.

Serve in bowls with a sprinkle of the green parts of the scallions, crushed peanuts, and chopped cilantro.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1672677865/hqfype4rw5d9dpcuvpb5.mp4

Easy and full of flavor, this ramen noodle stir fry is a 20 minute dinner you&#039;re going to love. Keep it vegetarian or add your favorite protein for a simple recipe that&#039;s perfect for meal prep.

Ramen Noodle Stir Fry

ramen noodles (2 blocks)

broccoli, bok choy

edamame

garlic (2 1/2 tsp minced)

ginger (can sub

green onions/scallions (just the white part for the stir fry)

tbsp oil (vegetable

tbsp vegetable or chicken broth

tsp toasted sesame oil

tbsp sriracha (more or less depending on spice preference)

tbsp sweet chili sauce

Cook noodles

*please read notes before starting!* Bring a large pot of water to a boil and cook noodles according to package instructions.

cook

Ramen noodles cook quickly, usually taking only 2 minutes, longer if they are gluten free. Careful not to overcook or they can end up really chewy/soggy.

Saute garlic

Add the olive/vegetable oil, minced garlic, scallions and grated ginger to a pan.

Saute ginger

Saute until the garlic is golden brown and fragrant. Add in the edamame and vegetables. Saute until the vegetables are fork tender or wilted, depending on what you used.

Whisk the sauce

Whisk together all sauce ingredients in a small bowl.

Combine ingredients

Combine the cooked noodles, sauce and vegetables. Let combine over very low heat to allow the flavors to blend.

taste

Taste and adjust flavors as desired. I usually add more soy sauce because I like it salty/saucy!

serve

Serve with sesame seeds and the remainder of the chopped scallions. Enjoy!

An easy vegetarian ramen noodle stir fry you can whip up for a quick and tasty weeknight meal.

water (15 mL)

tsp vegetarian oyster sauce (10 mL)

tsp rice vinegar (10 mL)

tsp sugar

tsp sesame oil (5 mL)

tsp chili garlic sauce (5 g, like sambal oelek)

instant ramen noodles

tbsp oil (15 mL)

green onions (30 g)

coleslaw cabbage mix (about 350 g)

tbsp sesame seeds, optional

Mix Sauce

In a medium bowl, whisk together the soy sauce, water, vegetarian oyster sauce, rice vinegar, sugar, sesame oil and chili garlic sauce. Set aside for now.

Cook Noodles

Open the ramen packages, discarding the flavor packets. Add the noodles to the boiling water and cook for 1-2 minutes, using chopsticks or a fork to stir occasionally and break the noodles apart. You just want to rehydrate the ramen until they break up their rectangular form. Avoid overcooking them as they&#8217;ll finish cooking in the pan.

Drain Noodles: Drain the noodles in a colander and rinse under cold water to stop the cooking process.

Stir Fry Vegetables

In a large skillet or wok, heat 1 tbsp oil over medium-high heat.  When the pan is hot, add the green onions, garlic and cabbage. Cook for 2-3 minutes, stirring often, until cabbage is tender-crisp. 

Stir Fry Noodles

To the pan with vegetables, add the drained noodles and the stir fry sauce. Cook for 1 min, tossing the noddles in the sauce, until noodles are well coated and have absorbed most of the sauce.

Serve

Divide noodles between bowls or plates. Top with more green onions and sesame seeds, if desired. 

SO YUM &amp; easy! Definitely adding this to the list. 

Made these last night. Loved how quick and easy it was! Thanks!

We have made this twice, once with ramen noodles and once with rice noodles. We add some extra veggies like mushrooms and snow peas, and top with tofu. Truly an A+ easy recipe!

I found this recipe when looking for easy vegan meals. My husband and I both loved this dish! It's easy to make, healthy, and delicious! I recommend it to anyone.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1678373168/fpk3okadka4sv5r8sp7e.mp4

This vegetarian ramen noodle stir fry with homemade stir fry sauce is the perfect dish to whip up for an easy weeknight meal.

A quick and tasty ramen noodle stir-fry that packs in layers of flavor. Use frozen vegetables and ground chicken (or meat or vegetarian protein) for the ultimate easy pantry meal.

Ground Chicken Stir-Fry with Ramen Noodles

chicken (or beef, pork

Japanese-style ramen noodles

Asian chili garlic sauce

garlic

vegetable oil

mixed vegetables

baby spinach leaves

Put the chicken in a medium mixing bowl. Add the ramen soup base packets, chili garlic sauce and garlic. Stir to combine.

Heat the oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

Add the chicken to the pan and cook until it's cooked through (no longer pink), stirring frequently, 3-5 minutes.

Empty the noodles, toppings packets and frozen vegetables into the pan. Add the broth or water and stir to coat the noodles. Simmer 5 minutes, stirring occasionally, until the liquid is completely absorbed and the noodles are softened.

Remove from the heat and stir in the spinach until it wilts, about 1 minute. Serve warm.

A quick and flavorful ramen stir fry featuring tender noodles tossed with vibrant vegetables.

Ramen Stir Fry

ramen noodles

bok choy, chopped

snap peas

carrot slices, thinly sliced

bell pepper

onion diced

ginger,

sesame oil (optional, but used to get the sesame flavor)

Salt & black pepper

In a small bowl, whisk together the hoisin...

In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside.

Bring water to a boil and cook the...

Bring water to a boil and cook the ramen noodles according to the package instructions.

Once cooked, drain the noodles and rinse them...

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Wash and chop the bok choy, snap peas,...

Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger Stir-Fry

Heat a large skillet or wok over medium-high...

Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

Add the onion and cook for 2-3 minutes...

Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.

Stir in the chopped bok choy, snap peas,...

Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Add the cooked ramen noodles to the skillet...

Add the cooked ramen noodles to the skillet with the stir-fried vegetables.

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Top 14 ramen stir fry recipes from across the web

The most viewed ramen stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Ramen Stir-Fry

Garlic Ramen Noodle Stir Fry

Instant Pot Ramen Stir Fry

Easy Ramen Stir Fry

Chicken Ramen Stir Fry {Easy 30-Min...

Ground Beef Ramen Bowls

Ramen Noodle Stir Fry

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Stir Fry Noodles

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The most viewed ramen stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine