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Ramen Noodle Stir Fry Recipe

This Ramen Noodle Stir Fry turns simple instant noodles into a vibrant, flavorful meal with fresh veggies and a savory homemade sauce. Quick, easy, and better than takeout, it’s perfect for busy weeknights, meal prep, or when you just want something satisfying and delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 packs ramen noodles discard seasoning packets
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper sliced
  • 1/2 cup snap peas
  • 2 green onions sliced
  • 1 tbsp sesame seeds optional

For the sauce:

  • 1/4 cup low-sodium soy sauce
  • 1 tbsp oyster sauce or hoisin for vegetarian
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1/2 tsp crushed red pepper flakes optional

Instructions
 

  • Cook the noodles: Boil ramen noodles according to package instructions, but slightly undercook them by 1 minute. Drain and set aside.
  • Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, and red pepper flakes.
  • Stir-fry the vegetables: Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant (about 30 seconds). Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 4–5 minutes until tender-crisp.
  • Combine and toss: Add the cooked noodles and sauce to the pan. Toss everything together until noodles are coated and heated through (about 2–3 minutes).
  • Serve: Garnish with sliced green onions and sesame seeds. Serve hot.

Notes

  • Use pre-cut veggies to save prep time.
  • Add cooked chicken, shrimp, or tofu for extra protein.
  • Swap sesame oil for chili oil if you like it spicy.
  • For gluten-free, use tamari and gluten-free noodles.
  • Leftovers keep well in the fridge for up to 3 days.