Save A fast and flavorful stir-fry starring instant ramen noodles, frozen vegetables, and a savory homemade sauce. This quick recipe is perfect for busy weeknights and packs plenty of satisfying taste into just 20 minutes.
I first created this stir-fry when I wanted something comforting but didn't have a lot of fresh vegetables in the fridge. Using frozen mixed veggies and instant ramen saved time and made cleanup easy.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas), 2 green onions, sliced
- Sauce: 3 tbsp soy sauce (use tamari for gluten-free), 1 tbsp sesame oil, 1 tbsp oyster sauce (or vegetarian oyster sauce), 1 tsp rice vinegar, 1 tsp honey or maple syrup, 1 clove garlic, minced, 1 tsp fresh ginger, grated, 1/2 tsp chili flakes (optional)
- Garnish: 1 tbsp toasted sesame seeds, additional sliced green onions
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Instructions
- Cook noodles:
- Boil ramen noodles for 2–3 minutes until just tender. Drain and set aside.
- Sauté aromatics:
- Heat sesame oil over medium-high heat. Add garlic and ginger; sauté 30 seconds until fragrant.
- Stir-fry vegetables:
- Add frozen vegetables. Stir-fry 4–5 minutes until heated through and crisp.
- Prepare sauce:
- Whisk soy sauce, oyster sauce, rice vinegar, and honey together in a small bowl.
- Combine and stir-fry:
- Add drained noodles to pan. Pour sauce over and toss to coat. Stir-fry 2 minutes until evenly coated.
- Finish and serve:
- Remove from heat. Garnish with sesame seeds and extra green onions. Enjoy immediately.
Save My family loves how flexible this recipe is—each person chooses their favorite add-in, and it always disappears fast at the table.
Required Tools
Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula
Nutritional Information
Calories: 410, Total Fat: 10 g, Carbohydrates: 68 g, Protein: 11 g per serving
Allergen Information
Contains soy, gluten, sesame, and possibly shellfish if using standard oyster sauce. For allergies, choose gluten-free ramen and plant-based oyster sauce.
Save This flavorful ramen stir-fry comes together faster than takeout and is sure to become a staple in your dinner rotation.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like broccoli, carrots, and snap peas can be used; just stir-fry until crisp-tender.
- → How can I make this dish gluten-free?
Replace ramen noodles with gluten-free noodles and use tamari instead of soy sauce to maintain flavor without gluten.
- → What proteins pair well with this stir-fry?
Tofu, cooked chicken, or shrimp can be added to increase protein content and complement the flavors.
- → Can I adjust the spice level?
Yes, modify or omit chili flakes based on your preference for heat.
- → What is the best way to prevent noodles from sticking?
Drain noodles thoroughly after boiling and toss immediately with sauce and vegetables to keep them separate and coated.
