Ramen With Vegetables (Stir Fry)
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 ramen, about 6-7 oz
- 1 cup shimeji or shiitake mushrooms, rinsed and dried with a paper towel
- 1 cup cabbage, i used bok choy
- 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
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, whisk the sauce ingredients until combined. The sauce will separate a little due to the sesame oil, but it is fine, whisk until most of it is combined. Set aside.
- In a medium or large pot, heat up about 4 cups of cold water, and once simmering, add in the ramen noodles. Discard the seasoning packet for next time. Remove from heat and let the noodles soften for about 2 minutes. Rinse and drain, leaving about 1 cup of noodle water for later.
- Meanwhile, heat some cooking oil over medium-high heat in a wok pan or large skillet. Once the oil is very hot and sizzling in the frying pan, stir-fry the mushrooms for 2 minutes first, and then add the remaining veggies, cook for 2 minutes.
- Follow with garlic, and ginger. Cook until just fragrant.
- Lower the heat and pour in the sauce. Stir until veggies are coated and the sauce has thickened slightly. Stir in the noodles and mix to combine. If needed, add more ramen cooking water.
- Serve ramen stir fry right away in soup bowls with freshly sliced scallions, sesame seeds, and more red chili flakes.
Notes
- For a gluten-free version, use ramen made with rice flour, soba (buckwheat) noodles, or kelp noodles. There are also many gluten-free ramen noodles available in the market, but always check the ingredients list to make sure it is gluten-free certified.
- You won’t need to add any salt or pepper to the ingredients (other than when sauteeing the mushrooms), as the sauce already contains a high amount of sodium.
- Can you freeze ramen noodles? Yes! The cooked noodles can be stored in an airtight container in the freezer for up to 6 months. Thaw them in the fridge or under running warm water (if plain cooked noodles) when ready to use.
- Reheat in a pan with oil or with freshly made stir fry. Thawed ramen noodles may lose some texture and become soft.
- Can you put ramen into the microwave?It’s possible to cook ramen noodles in a microwave-safe bowl, adding water and seasoning, and cook for 2-3 minutes, depending on your microwave power. But remember that texture and flavor may vary from the traditional boiling method.
Tried this recipe?Let us know how it was!