Stir Fry Ramen Noodles are a quick and tasty meal! Packed with colorful veggies and simple seasonings, they’re super easy to whip up in just a few minutes.
I love how you can toss in any leftover veggies you have. It’s like giving them a second chance to shine in your bowl—waste not, want not! 🍜
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles make this dish quick and easy. You can also use fresh ramen if you find it, or other noodles like udon or soba.
Vegetable Oil: Vegetable oil works great, but sesame oil adds a wonderful flavor. If you want something healthier, try avocado oil instead.
Tofu or Tempeh: I love using tofu for its texture. If you’re not a fan, cooked chicken or beef works just as well. You can also use chickpeas for a vegetarian option!
Mushrooms: Shiitake mushrooms offer a rich taste, but feel free to use whatever mushrooms you prefer, like button or portobello. They all bring a unique flavor!
Vegetables: Mix and match! Carrots, baby corn, or spinach could be great alternatives if you’re missing something. Use whatever fresh veggies you have on hand.
How Do I Get My Vegetables Crispy but Not Overcooked?
Stir-frying is all about timing! To keep your veggies crispy, cook them over high heat. It’s best to add them in stages—harder veggies like broccoli should go in first, while softer ones, like bell peppers, should go in later.
- Heat your oil first before adding garlic and ginger; let them sizzle for a few seconds.
- Add the tougher vegetables first (like broccoli) and stir-fry them until bright green and tender.
- Follow with softer vegetables (like snap peas and bell peppers) for just a few minutes. Stay attentive; you want them tender-crisp!
This keeps the colors bright and the textures perfect! Don’t forget to keep stirring to avoid burning.
How to Make Stir Fry Ramen Noodles
Ingredients You’ll Need:
Main Ingredients:
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 cup broccoli florets
- 1/2 cup sliced mushrooms (shiitake or cremini)
- 1/2 cup snap peas
- 1/2 cup diced firm tofu or tempeh (can substitute with cooked chicken or beef)
- 1/2 cup sliced bell peppers (red or orange)
- 3 green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon chili paste or sriracha (optional, for heat)
Garnish:
- 1 teaspoon toasted sesame seeds (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, so you’ll be enjoying your delicious ramen in about 25 minutes!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the ramen noodles according to the package instructions. Make sure to skip the seasoning packets—they’re not needed here! Once cooked, drain the noodles and set them aside.
2. Start with the Tofu/Tempeh:
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced tofu or tempeh to the hot oil and cook until it turns golden brown on all sides, about 5 minutes. Once ready, remove it from the pan and set it aside.
3. Sauté Garlic and Ginger:
In the same pan, add the remaining tablespoon of oil. Once hot, toss in the minced garlic and grated ginger. Sauté for about 30 seconds until they become fragrant—your kitchen will smell amazing!
4. Stir-Fry the Vegetables:
Now, add the broccoli, mushrooms, snap peas, and bell peppers to the pan. Stir-fry these colorful veggies for about 3-5 minutes until they’re crisp-tender. Stirring often will help them cook evenly and not get mushy.
5. Combine Ingredients:
Once the veggies are looking great, return the tofu or tempeh to the pan. Add the cooked ramen noodles and the sliced green onions. Toss everything together gently to combine.
6. Add the Sauce:
Pour the soy sauce, hoisin sauce (if using), and chili paste or sriracha (for a kick!) over the stir-fry. Mix everything well so that the noodles and veggies get coated in the delicious sauce.
7. Final Cook and Serve:
Let it all cook together for another 2 minutes until everything is heated through. Taste it and adjust with salt or pepper if needed. When ready, serve your stir-fry hot and garnish with extra green onions and toasted sesame seeds for the finishing touch!
Enjoy your flavorful and colorful Stir Fry Ramen Noodles! They’re perfect for a quick meal and packed with goodness! 🍜
Can I Use Other Noodles Instead of Ramen?
Absolutely! You can substitute instant ramen with fresh ramen, udon, soba, or even rice noodles. Just be mindful of the cooking time as it may vary depending on the type of noodle.
Can I Prepare This Recipe in Advance?
Yes, you can prep most of the ingredients ahead of time! Chop the vegetables and tofu, and store them in the fridge. Just cook the noodles and stir-fry everything when you’re ready to eat for a quick meal.
How Do I Store Leftovers?
Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat or in the microwave, adding a splash of soy sauce if needed to bring back some moisture.
Can I Add More Vegetables?
Absolutely! Feel free to add any veggies you have on hand, such as carrots, zucchini, bell peppers, or baby corn. Just adjust the cooking times accordingly to keep everything crisp-tender!
