Description
Ramen Stir Fry is a quick and flavorful dish that takes the humble instant ramen noodles to new heights. Packed with fresh vegetables, savory stir-fry sauce, and your choice of protein, this one-pot meal is perfect for a busy weeknight dinner. It’s customizable, healthy, and loaded with umami flavors, making it an easy and delicious go-to for any meal.
Ingredients
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2 packs of instant ramen noodles (discard the seasoning packet)
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1 tablespoon sesame oil (or vegetable 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 or thinly sliced
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1 cup snap peas or snow peas
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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 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, for extra flavor)
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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)
- Green onions, chopped (for garnish)
Instructions
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Prepare the Noodles:
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Cook the ramen noodles according to the package instructions, but discard the seasoning packet. Drain the noodles and set aside. You can reserve a little bit of noodle water if you prefer a slightly saucy stir-fry.
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Stir Fry the Veggies:
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Heat sesame oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, zucchini, and snap peas. Stir fry for about 5-6 minutes until the veggies are tender but still crisp.
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Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
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Make the Sauce:
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In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil (if using), and water or broth.
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Pour the sauce over the veggies in the skillet and stir well. Let the sauce simmer for 2-3 minutes until it thickens slightly.
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Combine the Noodles and Protein:
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Add the cooked ramen noodles to the skillet and toss to coat them in the sauce.
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If using a protein (chicken, tofu, shrimp, etc.), add it to the skillet and toss until heated through.
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Garnish and Serve:
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Garnish with sesame seeds and chopped green onions before serving. Serve hot and enjoy!
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Notes
Vegan Option: Use tofu or tempeh for protein, and swap soy sauce with tamari for a gluten-free option.Spicy: Add sriracha, chili garlic sauce, or red pepper flakes to the sauce for a spicy kick.Extra Veggies: Add mushrooms, carrots, spinach, or broccoli for extra flavor and nutrients.Low-Carb Option: Swap ramen noodles with zucchini noodles or shirataki noodles for a lower-carb version.Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.Reheating: Reheat on the stovetop or microwave, adding a splash of soy sauce or water to loosen the noodles.
