Stir-Fried Ramen Noodles Recipe
Stir-fried ramen noodles is one of the most popular dishes in the world today. It brings the flavor of Asia to any kitchen. And with simple ingredients, time-honored methods, and a dash of creativity, anyone can enjoy a savory and satisfying dish without relying on takeout.
Living in Asia, especially Singapore, for many years, I developed a deep love for Asian cuisine. Frequent trips to Japan only deepened my appreciation, and ramen quickly became one of my absolute favorites.
Here in Israel, fresh ramen isn’t as readily available as it is in Asia, but I’ve found that using packed fresh ramen works wonderfully to recreate the flavors I crave. This homemade stir-fry ramen is my way of indulging in that nostalgia—a quick, delicious dish packed with veggies, reminiscent of the comforting bowls I enjoyed during my travels. It’s the perfect way to get my ramen fix!
Why is this stir-fry the best recipe?
- Packed with Nutrients: This recipe is loaded with fresh, colorful veggies and provides essential vitamins, minerals, and fiber.
- Quick and Easy: Perfect for busy days, this stir-fry comes together in under 30 minutes, making it a convenient meal without compromising on flavor.
- Customizable to Taste: The recipe is incredibly versatile—adjust the veggies to your preference or spice it up with your favorite sauces for a personalized touch.
- Light Yet Satisfying: Without meat, this dish is lighter on the stomach but still hearty and filling thanks to the noodles and nutrient-rich veggies.
Ingredients and substitutes
- When it comes to choosing ramen noodles for stir-frying, there are a few factors to consider. The thickness and shape of the noodles can vary, and each can lend itself to a different texture and mouthfeel. Thinner noodles tend to be more delicate and absorb flavors easily, while thicker noodles provide a heartier bite.
- Classic stir-fry recipes include sliced carrots, bell peppers, and green onions. However, feel free to experiment with different vegetables based on your preference. You might add mushrooms, snap peas, or even baby corn to crunch and flavor to your dish.
- A stir-fry sauce includes ingredients that are easy to find in most supermarkets. The soy sauce and hoisin sauce provide the umami flavor, while the sesame oil adds a rich, nutty aroma. To make the flavor even more unique, add a few extra ingredients such as fresh ginger, garlic, and chili flakes.
- And if you have dietary restrictions or simply want to switch things up, there are plenty of substitutes you can use. For gluten-free options, you can use tamari or coconut aminos instead of soy sauce. Likewise, if you prefer a different oil, such as peanut or avocado oil, go ahead and make the switch. And if honey isn’t your thing, you can also use agave nectar or maple syrup as alternative sweeteners.
Step-by-step: Stir-fried ramen noodles
- Noodle – Bring a large pot of water to a boil. Once boiling, add the ramen noodles and cook until they separate, about 1-2 minutes. You want them slightly undercooked, as they will continue cooking when stir-fried. Drain and rinse under cold water to stop the cooking process. Set aside.
Pro tip – Alternatively, you can use pre-cooked ramen noodles as I have in the video. - Sauce – In a small bowl, combine all the sauce ingredients well and set aside.
- Stir fry – Heat the oil in a large skillet or wok over medium-high heat. Next, add the garlic, ginger, and sliced onions. Sauté for about 30 seconds or until aromatic. Then, add the carrots, celery, and broccoli and stir-fry for 3 to 4 minutes.
Pro tip – Stir-fry until the vegetables are tender but still have a crunch. You can also add more veggies at this time. - Finish – Add the cooked ramen noodles to the skillet or wok. Followed by the stir-fry sauce. Toss everything together, ensuring the noodles and vegetables are well coated with the sauce. Stir-fry for another 1-2 minutes.
- Serve – Transfer the stir-fried ramen and vegetables to serving plates. Garnish with chopped cilantro or fresh green onion leaves. Serve immediately.
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Frequently asked questions
Can I use any type of noodle for stir-fried ramen?
While ramen noodles are the traditional choice, you can experiment with different types of noodles like udon or soba for a unique twist. Just keep in mind that cooking times may vary, so adjust accordingly.
What vegetables work best in stir-fried ramen?
You have plenty of options when it comes to vegetables. Popular choices include bell peppers, carrots, broccoli, mushrooms, and snap peas. However, feel free to get creative and add your favorite veggies for added flavor and nutrition.
How do I prevent the noodles from sticking together?
To prevent sticky noodles, make sure to cook them according to the package instructions. Once cooked, drain and rinse them under cold water to remove excess starch. Toss them with a bit of oil to keep them from clumping together.
Can I make stir-fried ramen ahead of time?
Stir-fried ramen is best enjoyed immediately after cooking, as the noodles can become soggy when left to sit for too long. However, you can prep your ingredients in advance and have them ready to go, making the cooking process quicker and more convenient.
Stir Fried Ramen Noodles
Stir-fried ramen noodles is one of the most popular dishes in the world today. It brings the flavor of Asia to any kitchen. And with simple ingredients, time-honored methods, and a dash of creativity, anyone can enjoy a savory and satisfying dish without relying on takeout.
Ingredients
- 1 lb (2 packets) Instant ramen noodles I used pre-cooked ramen noodles
- 2 tbsp Vegetable oil
- 2 large Onion sliced (or green onions – keep the white and green parts separate)
- 2 large Garlic cloves sliced
- 2 inch Ginger minced or grated
- 1 cup (128 g) Carrot julienned or thinly sliced
- 1 cup (100 g) Broccoli florets bite size
- 1 cup (100 g) Celery sliced thinly
- 2 tbsp Fresh cilantro
Stir fry sauce
- 2 tbsp Light soy sauce (or tamari for gluten-free)
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 1 tsp Sesame oil
- 1 tbsp Rice vinegar
- 1 tsp Brown sugar
- ½ tsp Red pepper flakes or Sriracha to taste
- 2 tbsp Broth or water
Method
- Noodle – Bring a large pot of water to a boil. Once boiling, add the ramen noodles and cook until they separate about 1-2 minutes. You want them slightly undercooked as they will continue cooking when stir-fried. Drain and rinse under cold water to stop the cooking process. Set aside.Pro tip – Alternatively, you can use pre-cooked ramen noodles as I have in the video.
- Sauce – In a small bowl, combine all the sauce ingredients well and set aside.2 tbsp Light soy sauce , 1 tbsp Dark soy sauce, 1 tbsp Oyster sauce, 1 tbsp Hoisin sauce, 1 tsp Sesame oil , 1 tbsp Rice vinegar, 1 tsp Brown sugar, ½ tsp Red pepper flakes, 2 tbsp Broth or water
- Stir fry – Heat the oil in a large skillet or wok over medium-high heat. Next, add the garlic, ginger, and sliced onions. Sauté for about 30 seconds or until aromatic. Then, add the carrots, celery, and broccoli and stir fry for 3 to 4 minutes. Pro tip: Stir-fry until the vegetables are tender but still have a crunch. At this point, you can add more veggies.2 tbsp Vegetable oil, 2 large Onion, 2 large Garlic cloves, 2 inch Ginger, 1 cup Carrot, 1 cup Broccoli florets , 1 cup Celery
- Finish – Add the cooked ramen noodles to the skillet or wok. Followed by the stir-fry sauce. Toss everything together, ensuring the noodles and vegetables are well coated with the sauce. Stir-fry for another 1-2 minutes.1 lb Instant ramen noodles , 2 tbsp Fresh cilantro
- Serve – Transfer the stir-fried ramen and vegetables to serving plates. Garnish with chopped cilantro or fresh green onion leaves. Serve immediately.
Notes
Variations:
- Feel free to customize this dish by adding other vegetables like zucchini, baby corn, or spinach.
- Tofu cubes or tempeh strips can be added for extra protein.
- Customize the sauce by adjusting the seasoning or adding ingredients like rice vinegar for tanginess or a splash of lime juice.
- First and foremost, make sure to cook your ramen noodles just right. Overcooked noodles can become mushy and lose their satisfying chewiness, while undercooked noodles can be too firm and lack flavor. Follow the package instructions carefully, but be bold and taste-test them to achieve your desired texture.
- When it comes to the stir fry sauce, remember that balance is key. You want a harmonious blend of salty, sweet, and tangy flavors. Start with a basic combination of soy sauce, honey or brown sugar, and rice vinegar. From there, feel free to experiment and add your own twist. Maybe a dash of sriracha for some heat or a squeeze of lime for a refreshing zing?
- In terms of vegetables and protein, it’s important to consider the cooking time for each ingredient. Dense vegetables like carrots and broccoli will take longer to cook, so be sure to give them a head start in the pan before adding quicker-cooking ingredients like bell peppers or snap peas. As for protein, keep in mind that thinly sliced meat or tofu will cook faster than larger pieces, ensuring that everything is done simultaneously.
- Consider incorporating fresh herbs and aromatics to add an extra flavor and a touch of brightness. A handful of chopped cilantro or basil can make all the difference, as can a sprinkling of minced garlic or ginger. These small additions can elevate your stir-fried ramen noodles from ordinary to extraordinary.
- Lastly, don’t forget about the texture. To achieve that desirable crunch, try adding some crushed peanuts or toasted sesame seeds as a garnish. The contrast between the chewy noodles, tender vegetables, and crispy toppings will bring a satisfying mouthfeel to every bite.
Nutrition
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I love how quick, easy and adaptable this recipe is. Yum!
Stir fry that incorporates ramen noodles are my favorite! I love rice and all, but there’s just something better about being able to SLURP. This was delicious. Thanks so much for the recipe!
My new favorite! It brings new life and twist to my ramen.
This looks amazing – that sauce is absolutely delicious, perfect comfort food no matter the season.
I made these noodles for lunch this week and they were delicious. A nice break from fast food and packed with healthy vegetables, it was actually something I felt good about eating. Thanks for sharing