Ramen Noodle Stir Fry
A quick, versatile stir fry using instant ramen noodles, fresh veggies, and a simple savory-sweet sauce. Ready in about 20 minutes and easily customizable.
Ingredients
Main
- 2 packages instant ramen noodles discard seasoning packets
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1 small onion thinly sliced
- 1 cup shredded carrots
- 1 cup bell pepper thinly sliced
- 2 cups baby spinach or shredded cabbage
- 8 oz cooked protein chicken , shrimp, tofu, or beef
- 2 scallions sliced
- 1 tbsp sesame seeds optional
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or hoisin for vegetarian
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp toasted sesame oil
- ¼ tsp crushed red pepper optional
Instructions
- Cook ramen noodles 1 minute less than package instructions, drain, rinse under cold water, and toss with a little oil to prevent sticking.
- Whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and crushed red pepper in a small bowl and set aside.
- Heat oil in a large skillet or wok over high heat. Add garlic and onions for 30 seconds, then add carrots and bell peppers. Stir-fry 2–3 minutes until crisp-tender.
- Add cooked protein to the pan to warm through. If using raw protein, cook first until browned and nearly cooked.
- Add drained noodles and sauce to the pan. Toss 1–2 minutes so noodles absorb the sauce. Add a splash of water or broth if needed.
- Stir in spinach until wilted. Remove from heat, garnish with scallions and sesame seeds, and serve immediately.
Notes
- To make vegetarian, use hoisin instead of oyster sauce and tofu as your protein.
- Add peanuts or cashews for crunch.
- Leftovers reheat best in a skillet with a splash of water.
Nutrition
Calories: 480kcalCarbohydrates: 62gProtein: 18gFat: 16gSaturated Fat: 3gSodium: 950mgSugar: 8g
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