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, grilled shrimp, or veggies to this easy and delicious noodle stir fry.

Easy Ramen stir fry in a Pan with ginger and garlic on the side

To Make Ramen Stir Fry

Here’s all you have to do for this quick and delicious meal:

  1. Discard the flavor packet and boil the noodles until slightly al dente and drain.
  2. Stir fry cabbage and other vegetables until tender-crisp.
  3. Toss noodles with the cooked vegetables and sauce to coat, and serve.

Ramen noodle stir fry in a pan with and without sauce

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

Ramen noodle stir-fry in a white bowl
4.99 from 67 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Ramen Stir Fry

This ramen stir fry is an easy, cheap, and flavorful dish that's perfect for a quick weeknight meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings



  • ¼ cup hoisin sauce
  • ¼ cup water
  • 1 tablespoon soy sauce low sodium
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon sesame oil
  • ¼ teaspoon red pepper flakes
  • salt & black pepper to taste

Stir Fry

  • 6 ounces ramen noodles 2 packages (discard flavor packet)
  • 1 cup cabbage sliced
  • 2 teaspoons oil
  • 4 cups vegetables sliced
  • 2 cloves garlic minced
  • ½ teaspoon fresh ginger grated


  • 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.
  • Cook vegetables in a skillet 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.


For vegetables I used bell peppers, carrots, snap peas and bean sprouts.
4.99 from 67 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 578 | Carbohydrates: 86g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 2862mg | Potassium: 847mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1242IU | Vitamin C: 176mg | Calcium: 141mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Asian

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Ramen noodle stir fry in a pan with a title
Ramen noodle stir-fry in a white bowl with writing
Ramen noodle stir-fry in a white bowl and ingredients for ramen noodle stir-fry on a wooden board with a title


, , , ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. I’m using cubed chicken, carrots, baby bok chop, celery and broccoli. I also add cashews at the end just to warm them up and garnish with green onions. Delicious!

  2. I can’t thank you enough for sharing this simple (and cheap) recipe! I’ve started making this on a weekly basis to use up any vegetables that are about to go bad. It’s great for lessening my food waste and it’s very easy to pack up for lunch. Overall very satisfied!!5 stars

  3. Who knew you could make a real meal with packaged ramen noodles???? This was quick, super tasty, and a great way to use up whatever veggies you have in the fridge. I used matchstick carrots, cabbage, broccoli, onion, and red bell pepper. I’ll add some chicken next time for some protein. Another keeper recipe from SWP!5 stars

  4. A great way to make an easy meal with fresh (or frozen) veggies. Substitute rice for a change, mix and match your veggies for more variety. But you didn’t include (and I can’t do without) the fish sauce! Use Worcestershire sauce in a pinch, it should have a little anchovy oil mixed in with the tamarind and soy, a great all around sauce.4 stars

  5. It turned out a little bland when I made it, so I mixed in one of the flavor packs at the end, with a little more of the pasta water. That perked it up nicely. So, when you’re buying your ramen, pick a flavor you like, just in case.

    Also, if you break the ramen bricks in half against the grain before you boil them, you’ll get shorter noodles that will mix easier, if that’s something you want to do.

  6. Can I use frozen stir fry vegetables in this recipe? If so, would the cooking directions change at all?

    1. You can use frozen vegetables in this recipe is you prefer Sara. They may not get as tender-crisp as fresh veggies but it should cook the same :)

  7. Just made this – Absolutely delicious! I used teriyaki sauce instead of hoisin (didn’t have it) added broccoli, red pepper, onion, mushroom, and shredded carrots. Didn’t need to add the extra water – this I will make again!

  8. I made this today using broccoli, snap peas, and water chestnuts for the veggies! Oh my WOW! Absolutely delicious! I will definitely make this again and again using a variety of veggies and perhaps some chicken. It’s also sooooo easy and goes together quickly. Even my husband who claims not to like Asian food (but I fix it all the time) loved it!5 stars