Ramen Noodle Stir Fry

Easy and full of flavor, this ramen noodle stir fry is a 20 minute dinner you’re going to love. Keep it vegetarian or add your favorite protein for a simple recipe that’s perfect for meal prep.

If you’re at a loss for what you can do with ramen noodles besides make soup, you’ve come to the right place! This ramen stir fry is the perfect recipe to try when you’re hungry and just absolutely need to eat some right now. I’ve been there.

This stir fry takes less than 30 minutes to throw together and is very easily customizable.

With pan fried vegetables, perfectly cooked noodles and a sweet, savory and spicy stir fry sauce. Hate broccoli? Carrots, bell peppers or mushrooms are also delicious in this recipe!

You also don’t have to use ramen noodles. Any long spaghetti like noodle will work great! I used these gluten free noodles because most curly ramen noodles are not gluten free, but whatever you have works just fine!

Ramen noodles are inherently a bit chewy compared to other types of noodles, so if you don’t like that, try using brown rice spaghetti noodles. Try my tofu noodle bowls or vegetable noodle stir fry next!

Key ingredients

RAMEN. Most ramen noodles are made from wheat, so to keep this gluten free I used brown rice ramen noodles. However, you certainly don’t have to use ramen, any kind of noodle will be fine!

VEGGIES. Anything goes here! I love bok choy, broccoli and edamame, but you can also add in carrots, cabbage, bell pepper etc.

SAUCE. The sauce is a simple mix of low sodium tamari/soy sauce, some veggie broth to thin it out, sriracha for spice, sweet chili sauce and toasted sesame oil to round out the flavors.

How to make ramen stir fry

Bring a large pot of water to a boil and cook noodles according to package instructions. Boiling noodles is important before adding them to a stir fry!

Ramen noodles cook quickly, usually taking only 2 minutes, longer if they are gluten free. Careful not to overcook or they can end up really chewy/soggy.

Add the olive/vegetable oil, minced garlic, scallions and grated ginger to a pan.

Pan fry until the garlic is golden brown and fragrant. Add in the edamame and vegetables. Saute until the vegetables are fork tender or wilted, depending on what you used.

Whisk together all sauce ingredients in a small bowl.

Combine the cooked noodles, sauce and vegetables. Let combine over very low heat to allow the flavors to blend. Taste and adjust flavors as desired. I usually add more soy sauce because I like it salty/saucy!

Serve with sesame seeds and the remainder of the chopped scallions. Enjoy!

Does it store well?

Yes! This recipe is perfect for meal prep since it keeps well in the fridge for several days.

The tofu will lose some of its crispiness as it sits, but you can get some of it back by just frying it up on the stove with a bit of oil.

Be sure to let it cool completely, then transfer to a container and keep in the fridge for 2-3 days.

Flavor tips

I usually add more soy sauce to the final dish because I like it pretty saucy/salty, but I suggest starting with just 2-3 tbsp and going from there, but I’ll often add closer to 4-5.

I always use low sodium soy sauce. Technically tamari which is the gluten free version of soy sauce, but either way, I suggest low sodium! If you only have the regular version. start with 2 tbsp and taste as you go.

Sesame oil and toasted sesame oil are two different oils. For the best flavor, be sure to use the toasted version for this recipe.

While this ramen stir fry does store well in the fridge, I do recommend serving it right away while it’s still hot and saucy! Especially if you use gluten free noodles, these tend to absorb a lot of sauce as they sit, so for best results, serve fresh!

Still hungry? Try these next!

• Thai Red Curry Noodles
• Coconut Curry Ramen
• Vegetable Lo Mein
• Vegan Ramen Soup

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