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
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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
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  • 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.
4.98 from 110 votes

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
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


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 110 votes (97 ratings without comment)

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  1. 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! ;)5 stars

  2. 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!5 stars