Stir Fry Ramen Noodles are a quick and tasty meal! With soft noodles, fresh veggies, and a splash of savory sauce, they make dinner feel special without any fuss.
I love whipping these up after a busy day. It’s fun to toss in any leftover veggies I have and watch them dance in the pan! Makes me feel like a chef! 🎉
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles are quick and easy. If you’re gluten-free, you can use rice noodles or soba noodles. They won’t have the same texture, but definitely flavorful!
Vegetable Oil: Vegetable oil works well, but feel free to use sesame oil for a nutty flavor. I often mix half of each for a delicious combo.
Broccoli, Bell Pepper, and Carrot: Fresh veggies add color and crunch. If you don’t have these, substitute with any other veggies like snap peas, zucchini, or bok choy. Frozen vegetables work in a pinch, too!
Protein: Tofu or chicken keeps this dish hearty. Alternatively, shrimp or beef would also fit nicely. For a vegan option, just skip the egg!
Eggs: The fried egg on top is fantastic! If you’re vegan, try avocado slices or tofu scramble as a substitute.
How Do I Get My Veggies Perfectly Crisp-Tender?
To achieve that perfect crisp-tender texture, stir-frying is key. Here’s how to do it right:
- Ensure your pan or wok is hot before adding oil; it helps to sear the veggies quickly.
- Add veggies based on their cooking time—start with broccoli, then bell peppers, and carrots last, since they cook quickly.
- Stir-fry over medium-high heat for just 3-4 minutes to keep them vibrant and slightly crunchy.
By keeping the stir-fry moving, you prevent the veggies from becoming mushy. Happy cooking!
How to Make Delicious Stir Fry Ramen Noodles
Ingredients You’ll Need:
For the Base:
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 tablespoons vegetable oil (divided)
- 1 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1/2 cup cubed tofu or chicken (optional)
For Flavors & Toppings:
- 2 cloves garlic, minced
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 teaspoon chili garlic sauce or sriracha (optional for spice)
- 1 teaspoon sesame seeds, for garnish
- 2 eggs
- Salt and pepper to taste
How Much Time Will You Need?
This delightful meal takes about 20-25 minutes to prepare. You’ll need about 10 minutes for prepping and cooking the veggies, another 10 minutes for cooking the noodles, and a few minutes to fry up the eggs. Quick and easy—perfect for a busy day!
Step-by-Step Instructions:
1. Cook the Noodles:
Begin by cooking the ramen noodles according to package directions. To keep them slightly firm (al dente), cook them for a minute less than instructed. Once done, drain the noodles and set them aside.
2. Sauté the Protein:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. If you’re using tofu or chicken, add it to the hot oil. Cook until it’s nicely browned and fully cooked, which should take about 4-5 minutes. Once done, remove it from the pan and set aside.
3. Add Vegetables:
In the same pan, toss in the broccoli, red bell pepper, and carrots. Stir-fry these veggies for 3-4 minutes, just until they become bright and crisp-tender. You want them to keep their crunch!
4. Incorporate Aromatics:
Next, add the minced garlic, grated ginger, and the white parts of the sliced green onions to the veggies. Stir-fry everything together for about 30 seconds or until fragrant.
5. Combine Everything:
Now, return the cooked tofu or chicken to the pan along with your drained ramen noodles. Give it a good toss to mix everything up nicely!
6. Add Sauces:
In a small bowl, mix together the soy sauce, hoisin sauce (if you’re using it), sesame oil, and chili garlic sauce. Pour this delightful mixture over the noodles and veggies. Toss everything again until it’s well combined and heated through—about another 2-3 minutes.
7. Fry the Eggs:
In a separate small pan, heat the remaining tablespoon of oil over medium heat. Crack in the eggs and fry them for about 2-3 minutes, until the whites are cooked, but the yolks remain runny (or cook to your desired doneness).
8. Serve & Enjoy:
Now it’s time to serve! Dish out the stir-fried ramen noodles into bowls, top each bowl with a fried egg, and sprinkle with sesame seeds and the reserved green onion slices. You can also add extra chili sauce, if you like a bit more heat!
9. Dig In!
Enjoy your delicious and hearty stir fry ramen noodles immediately with chopsticks or a fork!
This recipe not only provides a wonderful mix of flavors and textures but is also so customizable. Feel free to use whatever veggies you have on hand, or add more spices for a little kick!
Can I Use Whole Wheat or Gluten-Free Noodles?
Yes! Whole wheat ramen or gluten-free alternatives like rice noodles can be used. Just adjust the cooking time according to the package instructions, as they may differ from regular instant ramen.
How Do I Store Leftovers?
Store any leftover stir fry ramen noodles in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and heat in the microwave or on the stove until warmed through.
Can I Add More Vegetables?
Absolutely! Feel free to add any veggies you have on hand, like bell peppers, snap peas, or zucchini. Just remember to adjust cooking times based on how long it takes those vegetables to become tender.
Is It Possible to Make This Dish Vegan?
Yes! For a vegan version, simply omit the eggs, and use tofu or tempeh for protein. You can also use plant-based sauces to enhance flavor without animal products.
