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Ramen Noodle Stir Fry Recipe

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★★★★★

4.7 from 80 reviews

This Ramen Noodle Stir Fry is a quick and flavorful dish that combines tender ramen noodles with fresh vegetables and a savory, slightly spicy sauce. Perfect for a weeknight dinner, this recipe uses simple ingredients like broccoli, edamame, garlic, ginger, and green onions, all tossed in a delicious blend of low sodium soy sauce, sesame oil, sriracha, and sweet chili sauce. The noodles are cooked to perfection and stir-fried with the veggies, resulting in a satisfying and balanced meal full of vibrant flavors.

Ingredients

Scale

Main Ingredients

  • 6 ounces ramen noodles (2 blocks)
  • 2 cups fresh chopped broccoli, bok choy, or veggies of choice
  • ½ cup shelled edamame
  • 5 cloves garlic (2 ½ tsp minced)
  • 1 tbsp fresh grated ginger (or 1 tsp dried ginger)
  • ⅓ cup chopped green onions/scallions (white part only for stir fry)
  • 1 tbsp vegetable or olive oil

Sauce Ingredients

  • 3–4 tbsp low sodium soy sauce or tamari (4 tbsp recommended, adjust to taste)
  • 2 tbsp vegetable or chicken broth
  • 2 tsp toasted sesame oil
  • 1 tbsp sriracha (adjust based on spice preference)
  • 1 tbsp sweet chili sauce (add more for sweetness if desired)

Instructions

  1. Cook the noodles: Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, usually about 2 minutes. Avoid overcooking to prevent soggy noodles.
  2. Prepare the aromatics and vegetables: In a pan, heat the vegetable or olive oil over medium heat. Add the minced garlic, grated ginger, and white parts of the chopped green onions. Sauté until the garlic turns golden brown and fragrant.
  3. Cook the vegetables: Add the shelled edamame and chopped broccoli or chosen vegetables to the pan. Sauté until the vegetables are tender or wilted, depending on the type used.
  4. Mix the sauce: In a small bowl, whisk together the low sodium soy sauce (or tamari), vegetable or chicken broth, toasted sesame oil, sriracha, and sweet chili sauce until well combined.
  5. Combine noodles and sauce: Drain the cooked noodles and add them to the pan with the sautéed vegetables. Pour the prepared sauce over the noodles and vegetables, stirring gently over very low heat to allow the flavors to blend.
  6. Adjust seasoning: Taste the stir fry and add additional soy sauce or sriracha if more saltiness or spice is desired. Stir to combine thoroughly.
  7. Serve: Transfer to serving plates and garnish with sesame seeds and the remaining chopped scallions. Enjoy hot!

Notes

  • Use low sodium soy sauce or tamari to control the salt level; tamari is gluten free and preferred.
  • Toasted sesame oil is different from regular sesame oil and provides a rich, nutty flavor – be sure to use the toasted variety.
  • Adjust the amount of soy sauce and sriracha to taste as preferences vary for saltiness and spiciness.
  • Avoid overcooking the ramen noodles to keep them firm and prevent a chewy or soggy texture.
  • Use fresh grated ginger for the best flavor, but dried ginger can be substituted if necessary.

Keywords: Ramen noodle stir fry, quick Asian stir fry, easy ramen recipe, vegetable stir fry, low sodium soy sauce recipe, gluten free noodle stir fry

Find it online: https://busyrecipe.com/ramen-noodle-stir-fry-recipe/