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
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 shredded green 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.
Quoting my husband – ” this is excellent .
Excellent, excellent, excellent . This recipe is a keeper” .
Don’t scrimp on the veges. They pretty much cook done to nothing. I added cooked chix breast. Will be making this again.
Im a high school cooking teacher. We make this every year when we do knife skills. It’s great practice chopping and slicing the vegetables. The students LOVE this recipe, even though its full of veggies! Its always on the list of favorite dishes for the year.
I am so happy to hear this recipe is a hit and it’s always a win when you can get them to love veggies!
To the person who found it bland try adding some Sweet Chili Sauce on top of serving. To make this very easy, I used rotisserie chicken, frozen vegetables,cole slaw cabbage, frozen chopped onions, chopped garlic and chopped ginger and PF Chang Kung Pao sauce. Dinner in 15 min.
What a great idea to make this quick dinner even faster! Sounds delicious Donna, thank you for sharing.
I made this for dinner today, I used cabbage, broccoli, mushrooms and a handful of shredded carrots. I thought it was absolutely delicious, my husband thought it was too spicy and I didn’t even use the full amount of hoisin sauce! I will definitely make this again I will just have to do the sauce on the side!
I made this recipe for the first time tonight, September 1st, 2022. I followed the directions precisely. I used fresh matchstick carrots, shredded cabbage, sliced mushrooms and bean sprouts for my veg. I have to say that there was not an abundance of flavour to the dish. I added some drops of Sriracha sauce for a bit of heat, but just didn’t find the dish to have much taste.
Very delicious ! And so easy just add whatever veggies you have.
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!
That sounds amazing, Rain! Thanks for sharing.
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!!
You’re welcome Lulu! Love hearing that!
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!
I know, right?!! And it’s so delicious to boot!!
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.
I just made this, I put ground pork in it. It was so good. I love the housin sauce. Wil make again many times.
Great addition Diane!
like the receipes but find it impossible without getting multiple sheets if even able to copy
There is a print button located right above the ingredients, hope that helps.
We love your recipes with fresh vegetables.
Okay thanks
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.
Great tips, thanks for sharing.
Can I use frozen stir fry vegetables in this recipe? If so, would the cooking directions change at all?
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 :)
Mmmmm
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!
Great substitutions Millie! Glad it worked out for you.
Quick and easy. Delicious
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!