Ramen Stir-Fry Recipe
Asian-inspired · Main course · 18 min total
A quick and flavorful weeknight dinner using instant ramen noodles, fresh vegetables, and a savory sauce. Ready in under 20 minutes!
10
min prep
min prep
8
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 packages instant ramen noodles (discard seasoning packets)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 cup snow peas, trimmed
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Optional: 1/2 cup cooked protein (chicken, shrimp, or tofu)
Instructions
- Cook ramen noodles according to package directions, but drain 1 minute before al dente. Rinse under cold water and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar.
- Heat vegetable oil in a large wok or skillet over high heat. Add garlic and ginger, stir-fry for 30 seconds.
- Add cabbage, carrot, and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
- Add cooked noodles and the sauce mixture. Toss everything together for 1-2 minutes until noodles are heated through and coated.
- Stir in green onions and optional protein. Serve immediately.
Tips
- For extra protein, add leftover cooked chicken, shrimp, or tofu in step 5.
- Customize with any vegetables you have on hand, such as bell peppers, broccoli, or mushrooms.
- To make it spicy, add a drizzle of sriracha or chili oil before serving.
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