There are nights when I open the fridge, see a lonely pack of ramen noodles, and know exactly what’s happening for dinner. This ramen noodle stir fry is my go-to when I want something quick, colorful, and full of flavor — the kind of meal that comes together faster than deciding what to order for takeout.
It’s a perfect “clean out the fridge” recipe. Some days it’s bok choy and broccoli, other days it’s carrots, cabbage, or whatever’s hanging around in the crisper. The sauce is the real hero — a mix of salty, sweet, spicy, and nutty — that clings to every strand of noodle.
Best of all, it’s endlessly customizable. Keep it vegetarian, or toss in chicken, shrimp, tofu, or salmon to make it a complete meal.
Ingredients You’ll Need
-
Ramen noodles – Regular or gluten-free. If you’re not a fan of ramen’s chewy texture, spaghetti or rice noodles work well too.
-
Vegetables – Bok choy, broccoli, edamame, bell peppers, carrots, or cabbage — mix and match to your taste.
-
Garlic & ginger – For that classic stir fry aroma.
-
Scallions – Adds freshness and mild bite.
-
Oil – Olive, avocado, or a neutral vegetable oil for sautéing.
-
Sauce – Low sodium soy sauce or tamari, vegetable broth, sweet chili sauce, sriracha, and toasted sesame oil.
Step-by-Step: How to Make Ramen Noodle Stir Fry
1. Cook the Noodles
Bring a pot of water to a boil and cook the noodles according to package instructions — usually about 2 minutes for ramen. Drain and set aside. Avoid overcooking so they stay bouncy, not mushy.
2. Sauté the Aromatics
In a large pan or wok, heat the oil over medium-high heat. Add garlic, ginger, and most of the scallions. Sauté until fragrant and just golden.
3. Cook the Vegetables
Toss in the edamame and your chosen vegetables. Stir fry until they’re bright and crisp-tender — about 3–5 minutes depending on the veg.
4. Make the Sauce
Whisk soy sauce/tamari, veggie broth, sweet chili sauce, sriracha, and toasted sesame oil in a bowl. Adjust the spice level to your liking.
5. Combine and Serve
Add the noodles to the pan with the vegetables. Pour the sauce over and toss well on low heat until everything is coated. Taste and adjust seasoning — I often add an extra splash of soy sauce for more punch. Garnish with sesame seeds and the remaining scallions. Serve immediately.
Why This Recipe Works
-
Fast cooking time makes it perfect for weeknights.
-
Customizable ingredients mean you can use whatever’s in the fridge.
-
Balanced sauce gives you salty, sweet, spicy, and nutty flavors in every bite.
-
Meal prep friendly — keeps well for a couple of days for easy lunches.
My Favorite Ways to Serve It
-
With pan-fried tofu for a plant-based protein boost.
-
With salmon or chicken for a heartier meal.
-
As part of an Asian-inspired dinner alongside dumplings or miso soup.
-
With extra chili oil drizzled on top for spice lovers.
Easy Variations
-
Protein swap: Shrimp, beef strips, tempeh, or pork belly.
-
Spicy upgrade: More sriracha or a spoonful of gochujang.
-
Extra greens: Add spinach or kale at the end for more color and nutrients.
-
Nutty twist: Stir in peanut butter for a creamy, satay-style sauce.
Storage Tips
-
Fridge: Store in an airtight container for up to 3 days.
-
Reheat: Stir fry quickly in a hot pan with a splash of water or broth to loosen the sauce.
-
Meal prep note: If using gluten-free noodles, keep sauce separate until serving to avoid over-absorption.
Frequently Asked Questions
Do I have to use ramen noodles?
No — spaghetti, udon, soba, or rice noodles all work well.
Can I make it gluten-free?
Yes — use gluten-free noodles and tamari instead of soy sauce.
What if I don’t like spicy food?
Skip the sriracha and add a little more sweet chili sauce for a milder flavor.
Can I make it ahead?
Yes, but store the sauce separately and toss with noodles just before eating for the best texture.
Ramen Noodle Stir Fry
Quick, colorful, and packed with flavor — this ramen stir fry is a weeknight dinner dream.
Ingredients
Stir fry:
- 6 oz ramen noodles (about 2 blocks)
- 2 cups chopped broccoli, bok choy, or vegetables of your choice
- ½ cup shelled edamame
- 5 cloves garlic, minced (about 2½ tsp)
- 1 tbsp fresh grated ginger (or 1 tsp dried)
- ⅓ cup chopped green onions, white parts only (reserve green tops for garnish)
- 1 tbsp vegetable or olive oil
Sauce:
- 3–4 tbsp low sodium soy sauce or tamari (adjust for salt preference)
- 2 tbsp vegetable or chicken broth
- 2 tsp toasted sesame oil
- 1 tbsp sriracha (more or less for desired heat)
- 1 tbsp sweet chili sauce (add more for extra sweetness)
Instructions
- Bring a large pot of water to a boil and cook ramen noodles according to package directions, usually about 2 minutes. Drain promptly to avoid soggy noodles.
- Meanwhile, heat oil in a large skillet or wok over medium heat. Add garlic, ginger, and the white parts of the green onions, cooking until fragrant and lightly golden. Toss in the edamame and chosen vegetables, sautéing until tender-crisp.
- In a small bowl, whisk together soy sauce, broth, sesame oil, sriracha, and sweet chili sauce. Add the cooked noodles to the skillet along with the sauce. Toss everything together over low heat until the noodles are well coated and flavors meld.
- Taste and adjust — add more soy sauce for saltiness or sweet chili sauce for sweetness. Garnish with reserved green onion tops and sesame seeds if desired. Serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 253Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 5113mgCarbohydrates 29gFiber 7gSugar 7gProtein 19g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This ramen noodle stir fry is proof that fast food doesn’t have to come from a restaurant. With a few pantry staples and whatever vegetables you’ve got lying around, you can have a fresh, flavorful meal on the table in under 30 minutes. It’s the kind of recipe that’s just as good for a quick solo dinner as it is for a relaxed weekend lunch with friends.
