Save to Pinterest A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce—perfect for a weeknight meal.
I discovered this ramen noodle stir-fry on a busy weeknight when pantry ingredients and frozen veggies saved dinner. It's now a staple when time is short but flavor is a must.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas)
- Green onions: 2, sliced
- Soy sauce: 3 tbsp (use tamari for gluten-free)
- Sesame oil: 1 tbsp
- Oyster sauce: 1 tbsp (or vegetarian oyster sauce)
- Rice vinegar: 1 tsp
- Honey or maple syrup: 1 tsp
- Garlic: 1 clove, minced
- Fresh ginger: 1 tsp, grated
- Chili flakes: 1/2 tsp (optional)
- Toasted sesame seeds: 1 tbsp
- Additional sliced green onions
Instructions
- Cook the noodles:
- Boil ramen noodles for 2–3 minutes until just tender. Drain and set aside.
- Sauté aromatics:
- Heat sesame oil in a large skillet over medium-high. Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add vegetables:
- Add frozen vegetables and stir-fry for 4–5 minutes until heated and slightly crisp.
- Mix sauce:
- In a bowl, whisk soy sauce, oyster sauce, rice vinegar, and honey (or maple syrup).
- Combine noodles and sauce:
- Add drained noodles to skillet. Pour sauce over everything. Toss and stir-fry for 2 minutes until evenly coated.
- Garnish and serve:
- Remove from heat. Top with sesame seeds and extra green onions. Serve immediately.
Save to Pinterest 
Save to Pinterest Our family loves customizing this stir-fry with leftovers, tossing in extra veggies or protein at the end. It's a hit with everyone at the table.
Required Tools
Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula.
Allergen Information
Contains soy (soy sauce), gluten (noodles/soy sauce), sesame, and possibly shellfish (oyster sauce). Select alternatives for gluten-free or vegan needs and check all packaged ingredients.
Nutritional Information
Calories: 410, Total Fat: 10 g, Carbohydrates: 68 g, Protein: 11 g (per serving)
Save to Pinterest 
Save to Pinterest This ramen stir-fry brings variety to your weeknight routine with vibrant flavors, and the easy sauce is endlessly customizable.
Recipe Questions & Answers
- → Can I substitute the instant ramen noodles?
Yes, rice noodles or soba noodles work well as alternatives, offering different textures and gluten-free options when needed.
- → How do I make this dish vegan?
Replace the oyster sauce with a plant-based version and use maple syrup instead of honey to keep the flavors rich and vegan-friendly.
- → What vegetables are best for this stir-fry?
Frozen mixed vegetables like broccoli, carrots, and snap peas provide a nice crunch and convenience, but fresh veggies can be used for extra crispness.
- → Can I add protein to this dish?
Yes, toss in cubed tofu, cooked chicken, or shrimp during the stir-fry step to boost protein and make it more filling.
- → How spicy is this stir-fry?
The chili flakes are optional and can be adjusted or omitted according to your heat preference to balance the flavors.