Ramen Stir-Fry

Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Updated: May. 31, 2023
This ramen stir-fry is perfect for using up veggies that you have in your refrigerator. The total amount should be about 4 cups of vegetables that you can mix and match each time you make the recipe. For a heartier dish, add leftover chicken or beef. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 2 packages (3 ounces each) ramen noodles
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sesame oil
  • 1 cup fresh broccoli florets
  • 1 cup fresh sugar snap peas
  • 1 medium carrot, cut into matchsticks
  • 1 medium sweet red pepper, julienned
  • Optional: Sesame seeds and green onions

Directions

  1. Discard ramen noodle seasoning packets or save for another use. Cook noodles according to package directions.
  2. Meanwhile, in a small bowl, combine cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
  3. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until crisp-tender, 5-7 minutes.
  4. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Drain noodles; stir into vegetable mixture. If desired, garnish with sesame seeds and green onions.
Ramen Stir-Fry Tips

Can you use a different type of oil to stir-fry?

You bet! Sesame oil imparts a distinctive nutty flavor, but you can use other oils for frying, like peanut oil, canola oil or regular vegetable oil. You may wish to steer away from olive oil, which could impart its own flavor to the dish.

Can you use frozen stir-fry vegetables instead of fresh?

Of course you can! Feel free to substitute about 3 cups of your favorite stir-fry veggie blend and adjust the cook time accordingly. Besides being just as healthy as fresh, frozen veggies will cook a bit faster than fresh raw veggies. You can even freeze your own vegetables and fruits for thrifty meals later.

What else can you put in ramen stir-fry?

Add your favorite protein, such as shredded cooked chicken or pork, sliced beef steak, crumbled cooked ground beef or cubed drained tofu (here’s all you need to know about how to prepare tofu). Another favorite is scrambled eggs: Beat 2 eggs and 2 tablespoons of water, then cook in a thin layer in a large skillet in a bit of oil (preferably sesame). Remove the eggs, then cut into thin ribbons. Toss into the stir-fry near the end of cooking.

How long will leftover ramen stir-fry last?

After cooling completely, cover and refrigerate the leftovers for up to 4 days. When reheating, you may need to add a little broth, soy sauce or water to help moisten the noodles (ramen absorbs liquid while it sits). Meanwhile, check out these other ramen noodle recipes for more inspiration!

Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1-1/4 cups: 332 calories, 14g fat (5g saturated fat), 0 cholesterol, 1257mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 8g protein.