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Make this delicious Ramen Noodle Stir Fry in less time than it takes to pick up takeout! All you need is 7 simple ingredients, plus your favorite mixed vegetables. Vegan, Gluten-Free.
This Ramen Noodle Stir Fry combines fresh mixed vegetables, chewy ramen noodles, and an ultra easy stir fry sauce to make a well-rounded weeknight dish that’s quick, easy, and nutritious.
Table of Contents
An Asian Fusion Stir Fry
Asian-inspired stir-fry dinners have been our weeknight go-to for years now. They’re delicious, easy to pack with veggies, and a great way to use up veggie odds and ends you have lying around!
This particular Asian fusion stir fry takes things to the next level by adding hearty ramen noodles to the mix. Simply imagine your favorite fresh vegetables and ramen noodles sautéed in a garlic infused oil, then tossed in a sweet chili sauce until crispy. Ultimate bliss.
Ingredients for Ramen Noodle Stir Fry
If you’re a fan of the simplicity of my 10 Minute Peanut Noodles, you’re going to be equally pleased with this ramen stir fry. It’s made with just a few essentials and leaves tons of room for customizations. Here’s the must-have ingredients:
- Ramen: I like to make this ramen stir fry with gluten-free Brown Rice & Millet Ramen Noodles. They’re wholesome, chewy, and just as quick-cooking as wheat-based ramen. Feel free to use instant ramen noodles, or switch things up and use alternatives like rice noodles or udon noodles. Save the soba noodles for this Cold Soba Noodle Salad.
- Mixed vegetables: The only recommendation here is to use tons of veggies. I used a fresh blend of snow peas, broccoli florets, carrots, red bell pepper, mushrooms, and baby corn. You can use whatever fresh veggies you have on hand, or use your favorite frozen vegetable stir fry mix!
- Stir fry sauce: Skip the flavor packets and make your own umami packed stir fry sauce with a simple blend of sriracha, hoisin sauce, and low-sodium tamari.
How to Make Ramen Noodle Stir Fry
- Cook the ramen noodles until al dente. Set aside.
- Sauté the aromatics and vegetables until tender and fragrant.
- Whisk the sauce ingredients together in a small bowl.
- Toss the aromatics, veggies, al dente ramen noodles, and sauce together and cook for an additional 2 to 3 minutes, or until saucy.
- Stir in the toasted sesame oil and green onions, then serve this delicious stir fry immediately while warm! Enjoy!
Caitlin’s Cooking Tips
- Slightly undercook the noodles. Since the ramen will continue to cook once tossed together with the remaining stir-fry ingredients, it’s best to cook the ramen until al dente. To do so, follow the package instructions for cooking the noodles, but reduce the recommended cooking time by 2 minutes. You’ll know the ramen is ready to drain when the noodles are still slightly chewy!
- Use a wok if you have one. Large woks are my go-to pan for stir-fries because they’re designed for high heat, even cooking and makes it easier to toss and stir ingredients efficiently. This helps infuse the sauce flavor into the noodles and veggies and adds depth of flavor and richness. I use a relatively affordable Stainless Steel Wok in my own home kitchen and highly recommend it!
Serving Suggestions
This ramen stir fry can be served alone or topped with your choice of protein, like my Crispy Tofu or Baked Tempeh. It’s also delicious served with sides like my 25-Minute Smashed Cucumber Salad with Edamame, Vegan Summer Rolls with Braised Tofu, or Roasted Honeynut Squash with Miso Maple Glaze.
If you’re looking for more easy stir fry recipes, you’ll also love this Garlic Green Bean Stir Fry with Crispy Tofu and this Black Pepper Tofu Stir Fry!
How to Store Ramen Noodle Stir Fry
This ramen stir fry is best fresh, but will keep in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended – the ramen noodles won’t hold up well.
Leftovers can be reheated in the microwave or on the stovetop in a hot pan or wok until warm and crispy again.
Substitutions and Variations
- Gluten-free option: Use gluten-free ramen noodles, gluten-free hoisin sauce and low-sodium tamari.
- Vegetable variations: I like to use a fresh blend of veggies, but you can use whatever fresh veggies you have on hand or opt for a frozen vegetable stir fry mix for ease. If using frozen vegetables, thaw completely and drain off any excess water.
- Mild stir fry: As is, this ramen stir fry is not overtly spicy, but does contain sriracha for a slight kick of heat. If you are sensitive to spice, omit or reduce the sriracha to taste.
Recipe FAQs
Adding protein is a great way to bulk up this vegetable noodle stir fry. Try adding Smoky Marinated Tofu, Crispy Tofu, Baked Tempeh, or your favorite store-bought vegan chicken from brands like Daring Foods.
This stir fry is 100% vegan as-is and is a great option for serving a group of several types of eaters.
Finding the right balance of flavor can be difficult, but after much recipe testing, I’ve developed a stir-fry sauce that’s the perfect balance of umami, salty, and spicy. If you follow my recommendations and measurements, I’m confident you won’t be disappointed!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Garlic Ramen Stir Fry
Ingredients
- 4-5 ounces ramen noodles (gluten-free or regular; 2 packs)
- 1 tablespoon high-heat oil I used avocado
- 5 cloves of garlic minced
- 3 green onions chopped; white and green parts separated
- 3 cups mixed vegetables* thawed if frozen
- 3 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon hoisin sauce
- 1-3 teaspoons sriracha optional, for added heat
- 1 teaspoon toasted sesame oil
Instructions
- Cook the Ramen Noodles: Bring a large pot of salted water to a boil. Add the ramen noodles and cook until al dente, according to the package instructions. Drain and set aside.
- Sauté Aromatics: In the meantime, add the oil to a sauté pan and warm over medium heat. Add the white parts of the green onion and sauté for around 90 seconds, until translucent. Add the vegetables to the pan and cook for 5 to 7 minutes, until they are tender to your liking. Finally, add the garlic and sauté for an additional minute, until fragrant.
- Make it Saucy: Whisk the tamari, hoisin sauce, and sriracha together in a small bowl. Add the cooked noodles to the pan and pour the sauce over top, then mix well with tongs or a spatula. Cook for an additional 2 to 3 minutes, until all of the noodles are coated in sauce. Turn the heat off and stir in the toasted sesame oil and green portion of the green onions.
- Serve: Divide into serving bowls and serve warm. Leftovers will keep in the refrigerator for up to 3 days.
Recipe Notes
- Gluten-Free: Use gluten-free ramen noodles and gluten-free hoisin and tamari to make this recipe gluten-free.
- Mixed Vegetables: I used a fresh blend of snow peas, broccoli, carrots, red bell pepper, mushrooms, and baby corn when making this recipe. You can use whatever fresh veggies you have on hand, or use your favorite frozen vegetable stir fry mix! If using frozen vegetables, thaw completely and drain off any excess water.
Made one serving of this in my rice cooker with ziti pasta. So good and quick! Will be making it on repeat!
Happy to hear that, Kathy!
This was delicious! I added some pan-fried tofu and some fresh baby corns. I will make again
Easy peasy and so delicious! I wish I had a hundred more recipes like this that come together so quickly and taste so good!
So many recipes you can make here. ♥
Really tasty and easy! I tried using pre-cooked udon noodles to make it even faster for a weeknight and it still came out excellent!
Super delicious and so much faster than I ever expected! Thanks for the recipe!
You’re so welcome, Lindsay!
Made this tonight with the crispy tofu. Delicious! Putting it on the weekly rotation. Store bought frozen stir fry veges are a huge time saver with this recipe. Just be sure to de-thaw and get the water out as much as possible beforehand as Caitlin says in the recipe.
Thank you so much for the feedback, Kelly!
Yummy and quick!!
This was super quick and delicious. I used fresh carrots and green onions and added frozen broccoli and Asian veggies. Otherwise, followed exactly as written and it was perfect. Will be making this over and over!
this recipe is a go-to for me!! but whenever I make it, 60 g of dry noodles never makes enough for two servings! I weighed it out (used soba noodles) & everything but it doesn’t look anywhere near the amount of noodles in the pictures. am I missing something?
You’re right, it’s an error! 4oz is roughly 113g of noodles. Thank you for pointing this out, Jenny!
This is a favorite to make for meal prep and eat throughout the week! So easy to switch up the veggies, make a big batch and reheats well!
Thanks for the review, Gabby! I love how you switch it up a little too 🙂
I made this tonight and used edamame, snap peas, carrots, and shiitake mushrooms. I definitely see myself making this dish weekly.
Love those additions! Thanks for leaving a review 🙂
Doubled the recipe and made it for the whole family – total hit!! I’m calling it hustlin’ ramen because I needed it to come together fast and it totally did! Phew!
THANKS!
I made this tonight and it was super yummy. I used Brussels sprouts, mushrooms, bell peppers and asparagus for my veggies. 2 tsp of sriracha was perfect, and not overly spicy. I overcooked the ramen a little bit, I should have left it a little al dente like you suggested. This was a nice alternative to teriyaki sauce. Thanks!