Ramen Noodle Stir Fry
by: claire cary
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.
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4
Ingredients
- 6 ounces ramen noodles 2 blocks
- 2 cups fresh chopped broccoli, bok choy or veggies of choice
- ½ cup shelled edamame
- 5 cloves garlic 2 1/2 tsp minced
- 1 tbsp fresh grated ginger can sub for 1 tsp dried, but fresh is best!
- ⅓ cup chopped green onions/scallions just the white part for the stir fry
- 1 tbsp oil vegetable or olive
Sauce
- 3-4 tbsp low sodium soy sauce/tamari* see notes, I always do 4, but depends on how salty you like it!
- 2 tbsp vegetable or chicken broth
- 2 tsp toasted sesame oil
- 1 tbsp sriracha more or less depending on spice preference
- 1 tbsp sweet chili sauce or more if you like it sweet
Instructions
- *please read notes before starting!* Bring a large pot of water to a boil and cook noodles according to package instructions.
- 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.
- Saute 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!
Notes
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 1-2 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.
I get an equal number of comments saying this recipe is too salty/saucy and others saying it is not saucy enough. I try to write recipes to be easily adapted to your needs, but please adjust flavors as you think you will like them before leaving a review :) I cannot please everyone! If you think you won't want it too salty, start with 2 tbsp of soy sauce and as more as needed.
Serving: 1cup / Calories: 402kcal / Carbohydrates: 40g / Protein: 12g / Fat: 22g / Saturated Fat: 6g / Fiber: 2g / Sugar: 2g
