Easy and full of flavor, this ramen noodle stir fry is a 20 minute dinner you’re going to love. Keep it vegetarian or add your favorite protein for a simple recipe that’s perfect for meal prep.
If you’re at a loss for what you can do with ramen noodles besides make soup, you’ve come to the right place! This ramen stir fry is the perfect recipe to try when you’re hungry and just absolutely need to eat some right now. I’ve been there.
This stir fry takes less than 30 minutes to throw together and is very easily customizable.
With pan fried vegetables, perfectly cooked noodles and a sweet, savory and spicy stir fry sauce. Hate broccoli? Carrots, bell peppers or mushrooms are also delicious in this recipe!
You also don’t have to use ramen noodles. Any long spaghetti like noodle will work great! I used these gluten free noodles because most curly ramen noodles are not gluten free, but whatever you have works just fine!
Ramen noodles are inherently a bit chewy compared to other types of noodles, so if you don’t like that, try using brown rice spaghetti noodles. Try my tofu noodle bowls next!
Key ingredients
RAMEN. Most ramen noodles are made from wheat, so to keep this gluten free I used brown rice ramen noodles. However, you certainly don’t have to use ramen, any kind of noodle will be fine!
VEGGIES. Anything goes here! I love bok choy, broccoli and edamame, but you can also add in carrots, cabbage, bell pepper etc.
SAUCE. The sauce is a simple mix of low sodium tamari/soy sauce, some veggie broth to thin it out, sriracha for spice, sweet chili sauce and toasted sesame oil to round out the flavors.
How to make ramen stir fry
Bring a large pot of water to a boil and cook noodles according to package instructions. Boiling noodles is important before adding them to a stir fry!
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.
Add the olive/vegetable oil, minced garlic, scallions and grated ginger to a pan.
Pan fry 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 together all sauce ingredients in a small bowl.
Combine the cooked noodles, sauce and vegetables. Let combine over very low heat to allow the flavors to blend. Taste and adjust flavors as desired. I usually add more soy sauce because I like it salty/saucy!
Serve with sesame seeds and the remainder of the chopped scallions. Enjoy!
Does it store well?
Yes! This recipe is perfect for meal prep since it keeps well in the fridge for several days.
The tofu will lose some of its crispiness as it sits, but you can get some of it back by just frying it up on the stove with a bit of oil.
Be sure to let it cool completely, then transfer to a container and keep in the fridge for 2-3 days.
Make it a meal!
I usually serve this ramen stir fry with salmon, chicken or tofu or just as is!
If I’m adding a protein, I’ll usually pan fry it with a bit of oil and soy sauce, then top it off with sesame seeds. If you want something more fancy, try my teriyaki tofu or maple glazed salmon!
Flavor tips
I usually add more soy sauce to the final dish because I like it pretty saucy/salty, but I suggest starting with just 2-3 tbsp and going from there, but I’ll often add closer to 4-5.
I always use low sodium soy sauce. Technically tamari which is the gluten free version of soy sauce, but either way, I suggest low sodium! If you only have the regular version. start with 2 tbsp and taste as you go.
Sesame oil and toasted sesame oil are two different oils. For the best flavor, be sure to use the toasted version for this recipe.
While this ramen stir fry does store well in the fridge, I do recommend serving it right away while it’s still hot and saucy! Especially if you use gluten free noodles, these tend to absorb a lot of sauce as they sit, so for best results, serve fresh!
Still hungry? Try these next!
- Thai Red Curry Noodles
- Coconut Curry Ramen
- Vegetable Lo Mein
- Vegan Ramen Soup
Lastly, if you want more recipes straight to your inbox, be sure tosubscribe to my email list. As always, tag me oninstagramif you make this recipe so I can see your creation!
5 from 15 votes
Ramen Noodle Stir Fry
by: claire cary
Easy and full of flavor, this ramen noodle stir fry is a 20 minute dinner you're going to love. Keep it vegetarian or add your favorite protein for a simple recipe that's perfect for meal prep.
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Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
4
Ingredients
- 6 ounces ramen noodles 2 blocks
- 2 cups fresh chopped broccoli, bok choy or veggies of choice
- ½ cup shelled edamame
- 5 cloves garlic 2 1/2 tsp minced
- 1 tbsp fresh grated ginger can sub for 1 tsp dried, but fresh is best!
- ⅓ cup chopped green onions/scallions just the white part for the stir fry
- 1 tbsp oil vegetable or olive
Sauce
- 3-4 tbsp low sodium soy sauce/tamari* see notes, I always do 4, but depends on how salty you like it!
- 2 tbsp vegetable or chicken broth
- 2 tsp toasted sesame oil
- 1 tbsp sriracha more or less depending on spice preference
- 1 tbsp sweet chili sauce or more if you like it sweet
US Customary – Metric
Instructions
*please read notes before starting!* Bring a large pot of water to a boil and cook noodles according to package instructions.
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.
Add the olive/vegetable oil, minced garlic, scallions and grated ginger to a pan.
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 together all sauce ingredients in a small bowl.
Combine the cooked noodles, sauce and vegetables. Let combine over very low heat to allow the flavors to blend.
Taste and adjust flavors as desired. I usually add more soy sauce because I like it salty/saucy!
Serve with sesame seeds and the remainder of the chopped scallions. Enjoy!
Notes
I always use low sodium soy sauce. Technically tamari which is the gluten free version of soy sauce, but either way, I suggest low sodium! If you only have the regular version. start with 1-2 tbsp and taste as you go.
Sesame oil and toasted sesame oil are two different oils. For the best flavor, be sure to use the toasted version for this recipe.
I get an equal number of comments saying this recipe is too salty/saucy and others saying it is not saucy enough. I try to write recipes to be easily adapted to your needs, but please adjust flavors as you think you will like them before leaving a review 🙂 I cannot please everyone! If you think you won’t want it too salty, start with 2 tbsp of soy sauce and as more as needed.
Serving: 1cup / Calories: 402kcal / Carbohydrates: 40g / Protein: 12g / Fat: 22g / Saturated Fat: 6g / Fiber: 2g / Sugar: 2g
