This Ramen Stir Fry is an easy, inexpensive, and flavorful dish that’s perfect for a quick weeknight meal. Hoisin sauce, sesame oil, ginger, and garlic combine in a sauce that will elevate your humble ramen noodle stir fry to new heights of deliciousness!
A couple of packs of ramen noodles can usually be found for 50 cents or less and will be enough for a tasty side dish to feed a family or a simple lunch for two. Add in leftover baked chicken breasts, shrimp, or veggies to this easy and delicious noodle stir fry.
To Make Ramen Stir Fry
Here’s all you have to do for this quick and delicious meal:
- Discard the flavor packet and boil the noodles until slightly al dente and drain.
- Stir fry cabbage and other vegetables until tender-crisp.
- Toss noodles with the cooked vegetables and sauce to coat, and serve.
My Favorite Add-Ins
Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets, and shredded bok choy or Napa cabbage.
Chopped peanuts will add some welcome texture, flavor, and protein, without preventing vegetarians from enjoying this dish. Add in any leftover meats such as teriyaki chicken thighs. Sprinkle the finished dish with chopped fresh cilantro or green onion for extra taste and eye appeal.
Reheating Ramen Stir Fry
Ramen stir fry will keep tightly covered in the refrigerator for up to four days, or in the freezer for up to four months. Thaw first before reheating, covered, in the microwave. You can also reheat in the oven in a foil-covered oven-safe dish or pan at 350°F for about 10 minutes or until steaming hot throughout.
More Easy Stir Frys
- Easy Beef Stir Fry – a classic
- Cashew Chicken Stir Fry – amazing flavor!
- Shrimp Stir Fry with Zucchini Noodles – healthy
- Easy Pepper Chicken Stir Fry – so easy
- Shrimp Stir Fry – fresh & delicious
Easy Ramen Stir Fry
Ingredients
Sauce
- ¼ cup hoisin sauce
- ¼ cup water
- 1 tablespoon soy sauce low sodium
- 1 ½ teaspoons cornstarch
- ½ teaspoon toasted sesame oil
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
Stir Fry
- 6 ounces ramen noodles 2 packages, discard flavor packet
- 1 cup thinly sliced cabbage
- 2 teaspoons vegetable oil
- 4 cups mixed vegetables cut into small pieces or sliced
- 2 cloves garlic minced
- ½ teaspoon grated fresh ginger
Instructions
- Whisk sauce ingredients in a small bowl. Set aside.
- Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water.
- Heat vegetable oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until tender-crisp, about 3-4 minutes. Add ginger and garlic and cook 1 minute more.
- Add sauce and simmer until thickened, about 3-5 minutes.
- Stir in noodles. Add pasta water a little at a time to reach desired consistency.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
this was great. I added some chicken breast, and some julienned onions, red peppers, and a bag of asian slaw. I did double the sauce recipe because I’ve found sometimes I prefer more sauce. The dish turned out to be a quick, easy, and fairly healthy option for me to take to work
delicious and easy and cheap!
Could I eliminate the sesame oil? My husband can’t stand the taste of it.
It will change the flavor but it should be okay.
I had some leftover coleslaw mix (cabbage, carrots) and made something like this using ramen noodles, coleslaw mix, chopped water chestnuts, garlic and ginger. My sauce was soy, sesame oil, a pinch of red pepper flakes. So, I boiled the ramen until tender; sautéed the veggies in a bit of avocado oil and sesame oil until tender. Then I stir fried the veggies and ramen noodles and added the sauce. It was so good. BUT, I want to try your sauce and all fresh veggies.
I can’t wait to hear that combinations you come up with, Lea!
Delicious, super easy with left over chicken and frozen vegetables
So delicious! We used red bell pepper, mushrooms, water chestnuts, snow peas, onion, napa cabbage and broccoli (sliced thinly – added the cabbage during the last minute of cooking). A few scallions as well… all totaled about 4.5 cups of veg. We also sautéed boneless, skinless chicken thighs (cut in bit sized pieces). Sautéed in a tiny bit of olive oil, low sodium soy sauce, sesame oil and garlic powder. Prepared the chicken first and let it rest under foil while we prepared the veggies. The veggies were perfectly done/crisp and the flavor was great. I never would have imagined that 49-cent ramen could be so tasty! ;)
My family loves this recipe! We have made it several times, and it is always quick and easy. This evening, I didn’t have a dinner plan, but we had everything we needed on hand. We cooked half of an onion in olive oil first. Then we added several cloves of crushed garlic and a spoon of ginger paste. Next, we added a mixture of frozen vegetables (asian stir fry, corn, peas and green beans). We also used rice ramen and followed the package directions. We served it with pickled ginger, Sriracha, and cilantro/chicken wontons (from Trader Joe’s). This was filling for our family of four, and we even had leftovers. Thank you for this amazing recipe!