Save A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce—perfect for a weeknight meal.
I first whipped up this ramen stir-fry on a busy weeknight, looking for something satisfying that used pantry staples and frozen veggies. It instantly became a go-to because every bite is full of flavor and texture.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas)
- Vegetables: 2 green onions, sliced
- Sauce: 3 tbsp soy sauce (use tamari for gluten-free)
- Sauce: 1 tbsp sesame oil
- Sauce: 1 tbsp oyster sauce (or vegetarian oyster sauce)
- Sauce: 1 tsp rice vinegar
- Sauce: 1 tsp honey or maple syrup
- Sauce: 1 clove garlic, minced
- Sauce: 1 tsp fresh ginger, grated
- Sauce: 1/2 tsp chili flakes (optional)
- Garnish: 1 tbsp toasted sesame seeds
- Garnish: Additional sliced green onions
Instructions
- Cook the Noodles:
- Boil the ramen noodles for about 2 to 3 minutes until just tender. Drain and set aside.
- Sauté Aromatics:
- Heat sesame oil in a large skillet or wok on medium-high. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add Vegetables:
- Add frozen vegetables. Stir-fry for 4 to 5 minutes until heated through and slightly crisp.
- Make the Sauce:
- In a bowl, whisk soy sauce, oyster sauce, rice vinegar, and honey.
- Combine:
- Add drained noodles to skillet with vegetables. Pour sauce, toss to combine, and stir-fry 2 minutes until evenly coated and hot.
- Serve:
- Remove from heat. Garnish with sesame seeds and extra green onions. Serve immediately.
Save 
Save This recipe is always a hit at home when we're craving takeout flavor but want a quick, customizable dinner everyone can enjoy together.
Required Tools
Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula
Allergen Information
Contains soy and gluten as written, with simple swaps for gluten-free and vegan diets—always check package labels for allergens.
Nutritional Information
Per serving: 410 calories, 10 g total fat, 68 g carbohydrates, 11 g protein
Save 
Save Enjoy this ramen noodle stir-fry fresh from the pan—it's best hot and garnished. Quick, colorful, and packed with flavor!
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Fresh vegetables like broccoli, carrots, and snap peas can be used; adjust cooking time to keep them crisp.
- → How do I make this dish gluten-free?
Use gluten-free noodles and tamari in place of soy sauce to keep the dish gluten-free.
- → What proteins pair well with this dish?
Adding cubed tofu, cooked chicken, or shrimp boosts protein and complements the flavors nicely.
- → Can I adjust the spiciness of the stir-fry?
Yes, include or omit chili flakes according to your preferred heat level.
- → Is it possible to substitute the noodles?
Rice noodles or soba noodles are great alternatives to ramen for variation in texture and flavor.