30 Minute Ramen Stir Fry (So EASY!)
This stir fry ramen with vegetables is a traditional Japanese dish of Chinese-style instant noodles served in a medley of fresh vegetables and rich soy sauce, topped with green onions, sesame seeds, and black pepper. Easy dinner for two.
Ingredients
Stir Fry
- 2 packages of instant ramen noodles
- 1 cup shimeji, enoki or shiitake mushrooms, rinsed and dried with a paper towel
- 1 cup bok choy cabbage
- 2 teaspoons cooking oil, or sesame oil
- 1 cup bell peppers, sliced medium thin
- 1 heaping teaspoon of fresh garlic, minced or paste
- 1 cup snow peas or edamame
- 1 cup carrot, matchsticks
- ½ teaspoon ginger root, grated
For Serving
- green onion or scallions
- sesame seeds
- black pepper, optional
For Sauce
- ¼ cup oyster sauce, thick kind
- ¼ cup water
- 1 teaspoon sesame oil
- ¼ teaspoon dark soy sauce or low sodium soy sauce, any
- ¼ teaspoon red pepper flakes or cajun seasoning
Instructions
- In a small bowl, mix together the sauce ingredients until they're all combined. It might look a bit separated because of the sesame oil, but that's okay. Just keep whisking until most of it comes together. Then, set it aside.1 teaspoon sesame oil, ¼ teaspoon dark soy sauce or low sodium soy sauce, ¼ teaspoon red pepper flakes or cajun seasoning, ¼ cup oyster sauce
- In a medium or large pot, heat up about 4 cups of cold water until it starts to simmer. Once it's simmering, add the ramen noodles. Remove the seasoning packet. You can also cook ramen noodles in the microwave if you prefer.2 packages of instant ramen noodles
- When the noodles are done, take them off the heat and let them sit in the hot water for about 2 minutes to soften up. Then, drain them, but keep about 1 cup of the noodle water for later.
- While the noodles are softening, heat up some cooking oil in a big frying pan or wok over medium-high heat. When the oil is really hot and sizzling, toss in the mushrooms and cook them for 2 minutes. After that, add in the rest of the veggies and cook for another 2 minutes. Then, add the garlic and ginger and cook until they start to smell really good.1 cup shimeji, enoki or shiitake mushrooms, 1 cup bell peppers, 1 heaping teaspoon of fresh garlic, 1 cup snow peas or edamame, 1 cup carrot, ½ teaspoon ginger root, 1 cup bok choy cabbage
- Turn down the heat and pour in the sauce. Stir everything together until the veggies are coated and the sauce gets a little thicker.
- Mix in the noodles and stir it all up. If it seems too dry, you can add a bit more.
- Serve your ramen stir fry right away in bowls with some fresh scallions, sesame seeds, and extra red chili flakes on top.
- Instead of chopping the veggies, you can also use a pre-cut coleslaw mix or frozen veggies.
Notes
- For a gluten-free version, try ramen made with rice flour, soba (buckwheat) noodles, or kelp noodles. You can also find gluten-free ramen noodles in stores, but check the ingredients to be sure.
- You don’t need to add salt or pepper to the ingredients except when cooking mushrooms because the sauce is already salty.
- Can you freeze ramen noodles? Yes! Cooked noodles can be frozen for up to 6 months. Thaw them in the fridge or under warm water when you want to use them. Reheat them in a pan with oil or in a stir-fry. Thawed noodles might become soft.
- Can you microwave ramen? Yes, you can cook ramen noodles in a microwave-safe bowl with water and seasoning for 2-3 minutes. But it might taste different from boiling.
Nutrition
Calories: 162kcalCarbohydrates: 23gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 912mgPotassium: 663mgFiber: 7gSugar: 9gVitamin A: 13592IUVitamin C: 142mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!