This 20 minute stir fry ramen recipe is literally so super easy and delicious. Perfect for family or as meal prep, and it is done in just 20 minutes. The sauce is effortless, the vegetables are loaded, the ramen noodles are noodling! This is one of the best, epic fast stir fry ramen dinners you will make and repeat over and over. Takeout is not needed once you have this recipe.
Table of contents
I was at my neighbors house and wanted to share some food with them so I walked back to my place and whipped this masterpiece stir fry ramen recipe up in no time!
How good it feels to had come back with a bowl of fresh make stir fry ramen…that crushed take out and tastes super while being ALL natural and with few ingredients.
Not only that, this stir fry ramen is so simple to make and no worry about the vegetables because they are so easy to cut up in chunky bites.
Ramen noodles are vegan and also, they boil in 4 minutes. The taste has a perfect chew and bite and compliment the healthy vegetables just right.
Everything about this stir fry ramen hits the checklist.
What is Stir Fry Ramen
Stir fry ramen is a quick and delicious dish that combines ramen noodles with a variety of vegetables and a super easy and simple flavorful sauce.
This dish is easy to prepare and stir fry ramen is a great alternative to takeout, offering a natural, vegan option with few ingredients. It’s so versatile that you can add tender chicken breast, shrimp, or beef very easily.
This quick and easy recipe will have you saying goodbye to takeout and hello to homemade stir fry ramen.
You will save money with this recipe than eating out and you can be happy with the total freshness in making this food yourself.
- fast and easy
- very few ingredients
- sauce is so simple with few ingredients
- stores well as leftovers and for meal prep
- easy to make in a small or large amount for a gathering
- ramen noodles are simply delicious
- ALL natural ingredients and fresh vegetables are delightful
Ingredients
- Ramen noodles
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 3/4 cup mushrooms (Shiitake, Bella, or White Mushrooms)
- 3 cloves Garlic – fresh, minced
- 1 tbsp Ginger – fresh, minced
- 1/2 cup Carrots – matchstick cut/julliened
- Scallions – garnish
- Oil
Stir Fry Sauce:
- 2 tbsp Low Sodium Soy Sauce – low sodium is best or else it will be too salty
- 1 tbsp Sesame Oil – pure toasted sesame oil
- 1/2 tbsp Sugar – white or brown sugar
- 1 tsp Water
Optional
- Ground Black Pepper – to taste
- Dry Sichuan Chilis
- Cashew Nuts or Peanuts
Equipment
- Cutting Board
- Knife
- Food Processor – to mince the garlic and ginger (optional)
- Large Pan
- Pot
- Strainer
- Bowl
- Tongs
Instructions
- Slice the vegetables in chunky bite sizes and the carrots in matchsticks. Mince the garlic and ginger. Set aside.
- Boil water and add the ramen noodles. Usually they boil for 4 minutes but follow the package instructions. When done, rinse with cold water and strain the noodles very well to remove water. Set aside in a bowl.
- Mix the sauce ingredients together in a small bowl whisking the soy sauce, water, sugar, and sesame oil together. Set aside.
- Heat a pan and add oil. Saute the garlic and ginger until fragrant and then add the mushrooms and bell pepper. Stir well.
- Pour the sauce mix onto the ramen noodles and toss the ramen noodles with the sauce very well.
- Add the carrots when the mushrooms are done.
- Next, add the ramen noodles into the pan and incorporate everything together. Use tongs to help mix the noodles with the vegetables.
- Finally, remove from the heat after two minutes and garnish with scallions and serve.
Notes
- You don’t have to rinse the ramen noodles with cold water, but doing so rinses some of the starch off and will halt the cooking process, resulting in bouncier noodles.
- Be sure to not overcook the vegetables. They should be added in order of cook time and left a little crisp and colorful.
- This recipe is so versatile! Add meat, tofu, or any more add ins as you wish.
Add Ins and Variations
- Tofu: Freeze and thaw your tofu for the best texture. Cube and pan-fry tofu until golden brown, then add to the stir fry for a protein-packed option.
- Protein: Cooked shrimp, chicken, or beef can be added for a non-vegetarian version.
- Egg: Add an over easy egg, jammy egg or soy marinated egg for the perfect compliment to this stir fry ramen noodle recipe.
- Peanuts: Crushed peanuts sprinkled over the stir fry add crunch and a nutty flavor. You can certainly use cashews as well.
- Sriracha or Chili Flakes: For those who like it spicy, add a dash of sriracha or chili flakes for some heat.
Common Questions
Do I have to rinse the ramen noodles?
You do not have to. I like to rinse them and shake any water off very well. This removes the starch from boiling and also makes the texture nice and chewy and bouncy.
Can I use other noodles?
If you like egg noodles, consider lo mein or canton noodles. For gluten free, use soba noodles or japchae noodles. If you like rice noodles, go for a pancit recipe. You can use spaghetti as well if you cannot access Asian noodles.
Is stir fry ramen gluten free?
No. Ramen has gluten. For a gluten free stir fry noodle you should try pancit noodles which are made from rice.
Is this a vegan recipe?
Yes. There is no egg or meat in this recipe. You can certainly add it easily if you like.
Can I store leftovers?
Stir fry ramen noodles save well in the refrigerator in an airtight container, up to 3 days.
20 Minute Stir Fry Ramen Noodles
Equipment
- knife
- food processor to mince the garlic and ginger (optional)
- large pan
- pot
- bowl
Ingredients
- 8 oz Ramen noodles
- ¾ cup red bell pepper
- ¾ cup green bell pepper
- ¾ cup mushrooms Shiitake, Bella, or White Mushrooms
- 4 cloves Garlic, fresh minced
- 1½ tbsp Ginger, fresh minced
- ½ cup Carrots matchstick cut/julliened
- Scallions garnish
- 1 tbsp Vegetable Oil
Stir Fry Sauce:
- 3 tbsp Low Sodium Soy Sauce low sodium is best or else it will be too salty
- 1½ tbsp Sesame Oil pure toasted sesame oil
- ¾ tbsp Sugar white or brown sugar
- 2 tsp Water
Optional
- Ground Black Pepper to taste
- Dry Sichuan Chilis
- Cashew Nuts or Peanuts
Instructions
- Slice the vegetables in chunky bite sizes and the carrots in matchsticks. Mince the garlic and ginger. Set aside.¾ cup red bell pepper, ¾ cup green bell pepper, ¾ cup mushrooms, 4 cloves Garlic, fresh, 1½ tbsp Ginger, fresh, ½ cup Carrots
- Boil water and add the ramen noodles. Usually they boil for 4 minutes but follow the package instructions. When done, rinse with cold water and strain the noodles very well to remove water. Set aside in a bowl.8 oz Ramen noodles
- Mix the sauce ingredients together in a small bowl whisking the soy sauce, water, sugar, and sesame oil together. Set aside.3 tbsp Low Sodium Soy Sauce, 1½ tbsp Sesame Oil, ¾ tbsp Sugar, 2 tsp Water
- Heat a pan and add oil. Saute the garlic and ginger until fragrant and then add the mushrooms and bell pepper. Stir well.1 tbsp Vegetable Oil
- Pour the sauce mix onto the ramen noodles and toss the ramen noodles with the sauce very well.
- Add the carrots when the mushrooms are done.
- Next, add the ramen noodles into the pan and incorporate everything together. Use tongs to help mix the noodles with the vegetables.
- Finally, remove from the heat after two minutes and garnish with scallions and serve.Scallions, Ground Black Pepper, Dry Sichuan Chilis, Cashew Nuts or Peanuts
LEAVE A COMMENT