Ramen Noodle Stir-Fry Remix

A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce—perfect for a weeknight meal.

I first made this ramen stir-fry on a busy weeknight when I craved something comforting but didn't want to spend forever in the kitchen. The blend of tender noodles and colorful veggies makes it both fun and satisfying.

Ingredients

• Noodles: 2 packs instant ramen noodles (discard seasoning packets)
• Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas)
• Vegetables: 2 green onions, sliced
• Sauce: 3 tbsp soy sauce (use tamari for gluten-free)
• Sauce: 1 tbsp sesame oil
• Sauce: 1 tbsp oyster sauce (or vegetarian oyster sauce)
• Sauce: 1 tsp rice vinegar
• Sauce: 1 tsp honey or maple syrup
• Sauce: 1 clove garlic, minced
• Sauce: 1 tsp fresh ginger, grated
• Sauce: 1/2 tsp chili flakes (optional)
• Garnish: 1 tbsp toasted sesame seeds
• Garnish: Additional sliced green onions

Instructions

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Cook noodles:

Cook the ramen noodles in boiling water for 2–3 minutes until just tender. Drain and set aside.

Start aromatics:

Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for 30 seconds until fragrant.

Add vegetables:

Add frozen vegetables to the pan. Stir-fry for 4–5 minutes until heated through and slightly crisp.

Make sauce:

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey or maple syrup.

Combine noodles and sauce:

Add the drained noodles to the pan with the vegetables. Pour the sauce over everything and toss to combine. Stir-fry for 2 more minutes until evenly coated and heated through.

Finish and serve:

Remove from heat. Garnish with sesame seeds and extra green onions. Serve immediately.

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This is now our go-to dinner when everyone's hungry and we need food fast—everyone gets to pick their favorite veggies for their bowl.

Suggested Swaps

Swap ramen for rice noodles or soba for variety, and substitute with your favorite pre-chopped veggies for even faster prep.

Add Protein

Toss in cubed tofu, cooked chicken, or shrimp for a protein boost that turns this side into a complete meal.

Kitchen Equipment

You'll need a large skillet or wok, saucepan for boiling noodles, a strainer, mixing bowl, and tongs or spatula for tossing.

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Rinse vegetables, wash cookware, and fill pots easily while cooking with flexible spray control.

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This quick stir-fry brings restaurant flavors right to your table. Enjoy experimenting with vegetables and flavors to make it yours!

Recipe Q&A

→ Can I substitute the instant ramen noodles?

Yes, rice noodles or soba noodles work well as alternatives and suit gluten-free preferences.

→ How can I make the dish vegan?

Use plant-based oyster sauce and replace honey with maple syrup to achieve vegan-friendly flavors.

→ What vegetables are best for this stir-fry?

Frozen mixed vegetables like broccoli, carrots, and snap peas provide crisp texture and balanced flavors.

→ How do I add protein to this dish?

Incorporate cubed tofu, cooked chicken, or shrimp during stir-frying to boost protein content.

→ Is this suitable for a gluten-free diet?

Yes, by using gluten-free ramen or rice noodles and tamari sauce instead of soy sauce, you can enjoy a gluten-free version.