Why You’ll Love This Recipe
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Quick and Easy: Ready in 20 minutes, making it a perfect meal for busy nights.
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Customizable: You can adjust the protein and veggies to your liking, or use leftovers.
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Healthy Ingredients: Loaded with fresh vegetables and lean protein, with a light stir fry sauce.
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Flavorsome: A savory, umami-packed sauce that brings everything together for a delicious meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 packs of whole wheat ramen noodles (or gluten-free ramen if preferred)
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1 tablespoon olive oil or sesame oil
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1 small onion, thinly sliced
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1 bell pepper, thinly sliced
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1 medium zucchini, julienned
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1 cup snap peas or snow peas
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1/2 cup carrots, julienned or sliced thinly
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
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1/4 cup low-sodium soy sauce or tamari for gluten-free
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1 tablespoon rice vinegar
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1 tablespoon honey or maple syrup
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1 teaspoon sesame oil (optional)
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1/4 cup water or vegetable broth
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1/2 cup cooked chicken, tofu, shrimp, or your preferred protein (optional)
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Sesame seeds (for garnish)
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Green onions (for garnish)
Directions
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Prepare the Noodles: Cook the ramen noodles according to the package instructions. Drain and set aside. You can reserve a bit of the noodle water for later if you want a slightly saucier stir fry.
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Stir Fry the Veggies: In a large skillet or wok, heat the olive oil (or sesame oil) over medium heat. Add the onion, bell pepper, zucchini, snap peas, and carrots. Stir fry for about 5-6 minutes until the vegetables are just tender but still crisp. Add garlic and ginger, and cook for another 1-2 minutes until fragrant.
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Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil (if using), and water (or vegetable broth). Taste and adjust seasoning if needed (add more soy sauce for saltiness or honey for sweetness).
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Combine Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything together, making sure the noodles and vegetables are evenly coated in the sauce. If you like your stir fry saucier, add a bit of reserved noodle water or more broth.
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Add Protein: If using a protein (chicken, tofu, shrimp), add it to the skillet and toss everything together for another minute until the protein is heated through.
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Serve: Divide the stir fry into bowls and garnish with sesame seeds and chopped green onions. Serve immediately.
Servings and Timing
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Servings: 2-3
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Preparation Time: 10 minutes
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Cooking Time: 10 minutes
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Total Time: 20 minutes
Variations
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Vegan/Vegetarian: Use tofu, tempeh, or edamame for protein instead of meat.
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Extra Veggies: Add mushrooms, broccoli, or spinach for more veggies and nutrients.
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Spicy: Add a teaspoon of sriracha, red pepper flakes, or chili paste to the sauce for heat.
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Low-Carb Option: Replace the ramen noodles with zucchini noodles or shirataki noodles for a lower-carb version.
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Noodle Alternatives: If you don’t have ramen, you can use any type of noodle, such as soba, rice noodles, or even spaghetti.
Storage/Reheating
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Storage: Store leftover stir fry in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in the microwave or on the stovetop. You may want to add a splash of water or soy sauce to keep it from drying out.
FAQs
Can I use regular ramen noodles instead of whole wheat?
Yes, you can use regular ramen noodles if you prefer, though whole wheat noodles offer more fiber and nutrients.
Is this stir fry gluten-free?
To make this stir fry gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.
How can I add more protein to this dish?
You can add grilled chicken, shrimp, tofu, tempeh, or even edamame to boost the protein content.
Can I make this dish ahead of time?
This stir fry is best served fresh, but you can prep the veggies and sauce ahead of time and cook the noodles just before serving.
Can I use other sauces for flavoring?
Yes, you can add a bit of hoisin sauce, oyster sauce, or peanut butter for different flavors in the stir fry.
What other vegetables can I add?
You can add any vegetable you like, such as mushrooms, baby corn, bok choy, or spinach.
Can I make this stir fry spicy?
Yes, you can add sriracha or red pepper flakes to the sauce for some heat, or drizzle extra chili oil on top for flavor.
How do I keep the noodles from sticking?
Make sure to stir the noodles frequently and add a little water or broth to keep the sauce from drying out.
Conclusion
Healthy Ramen Noodles Stir Fry is an easy and delicious meal that’s perfect for any night of the week. With vibrant vegetables, tender noodles, and a light yet flavorful sauce, this dish is a perfect balance of nutrients and taste. Customize it with your favorite veggies or proteins, and enjoy a wholesome and satisfying meal that’s full of flavor!
Healthy Ramen Noodles Stir Fry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Description
Healthy Ramen Noodles Stir Fry is a quick and nutritious meal that combines whole wheat ramen noodles, colorful vegetables, and lean protein in a light, flavorful stir fry sauce. Packed with fresh ingredients, this dish is perfect for busy weeknights, providing a wholesome, satisfying, and customizable meal.
Ingredients
For the Stir Fry:
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2 packs of whole wheat ramen noodles (or gluten-free ramen if preferred)
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1 tablespoon olive oil or sesame oil
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1 small onion, thinly sliced
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1 bell pepper, thinly sliced
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1 medium zucchini, julienned
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1 cup snap peas or snow peas
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1/2 cup carrots, julienned or sliced thinly
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
For the Sauce:
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1/4 cup low-sodium soy sauce or tamari for gluten-free
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1 tablespoon rice vinegar
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1 tablespoon honey or maple syrup
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1 teaspoon sesame oil (optional)
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1/4 cup water or vegetable broth
Optional Protein:
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1/2 cup cooked chicken, tofu, shrimp, or your preferred protein
For Garnish:
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Sesame seeds
- Green onions, chopped
Instructions
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Prepare the Noodles: Cook ramen noodles according to the package instructions. Drain and set aside, reserving some noodle water if you prefer a saucier stir fry.
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Stir Fry the Veggies: Heat olive oil (or sesame oil) in a large skillet or wok over medium heat. Add the onion, bell pepper, zucchini, snap peas, and carrots. Stir fry for 5-6 minutes until the vegetables are tender but still crisp. Add garlic and ginger and cook for another 1-2 minutes until fragrant.
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Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil (if using), and water or vegetable broth. Taste and adjust seasoning if needed.
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Combine Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss to coat everything evenly. If you like your stir fry saucier, add some reserved noodle water or more broth.
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Add Protein: If using a protein (chicken, tofu, shrimp), add it to the skillet and toss for another minute until the protein is heated through.
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Serve: Divide the stir fry into bowls, and garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
Vegan/Vegetarian: Use tofu, tempeh, or edamame for a plant-based protein option.Extra Veggies: Add mushrooms, broccoli, or spinach for additional nutrients.Spicy: Add sriracha, red pepper flakes, or chili paste to the sauce for heat.Low-Carb: Swap ramen noodles with zucchini noodles or shirataki noodles for a low-carb version.Noodle Alternatives: Soba, rice noodles, or spaghetti can also be used instead of ramen.Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of water or soy sauce.
