Quick and Easy Ramen Stir Fry
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Looking for a quick ramen stir fry that’s both satisfying and veggie-packed? This ramen vegetable stir fry brings together tender ramen noodles, vibrant frozen stir-fry vegetables, a sweet-savory garlic soy sauce sauce, and fluffy scrambled eggs—all ready in under 20 minutes. It’s a perfect weeknight dinner that everyone will love!
I remember the first time I made this vegetable ramen stir-fry, it was late, I was hungry, and I had seen that viral TikTok ramen recipe. I grabbed that instant ramen, some frozen stir-fry veggies, and whipped up a sauce with pantry staples. It’s a super simple recipe born from real life: busy evenings, minimal ingredients, and maximum flavor!
Ingredients You’ll Need
This quick ramen stir fry recipe is made for 4 servings but you can easily adjust the measurements for 1,2,or 3 people!
- Instant ramen noodles – Take out the noodles and discard the ramen seasoning pouch (or save it for another use)
- Frozen stir-fry vegetables – I use frozen veggies because it’s simple and I always have some in the freezer. You can certainly use fresh veggies!
- Green onions – You’ll separate the white portion from the green and use in two different parts of the recipe.
- Butter – You can substitute with olive oil or sesame oil.
- Garlic – Fresh garlic or pre-minced garlic can be used to flavor the noodles.
- Red chili flakes – Just a few flakes are plenty to spice up this dish. Adjust the amount based on how spicy you want it to be.
- Soy sauce – I like to use low sodium soy sauce to cut down on the salt.
- Brown sugar – This gives the sauce a sweetness that balances out the salty soy sauce. It also helps to thicken it into a sauce that coats every noodle.
- Eggs – Scrambled egg is a classic addition to stir fried rice so I like to add it here for some extra protein.
Step‑by‑Step Instructions
Step 1 – Prepare the sauce and onions. Combine soy sauce and brown sugar in a bowl; stir well. Chop green onions, separating white from green.
Step 2 – Cook the noodles. Boil a pot of water, cook ramen for 2–3 minutes until just tender. Reserve ¼ cup pasta water, drain, and set noodles aside.
Step 3 – Sauté the veggies. Melt 2 tbsp butter in a skillet over medium-high heat. Add frozen veggies and green onion whites. Cook 5–7 minutes, until veggies are hot and slightly browned. Remove from pan and set aside.
Step 4 – Add garlic and chili flakes. Add butter to the pan followed by the minced garlic and chili flakes. Cook for 30 seconds until fragrant.
Step 5 – Make the sauce. Lower heat. Stir in soy-sugar mix and reserved pasta water. Simmer 1–2 minutes to thicken.
Step 6 – Add pasta. Toss in noodles, stirring until coated in sauce and heated through. Add the cooked veggies and toss with the pasta.
Step 7 – Scramble the eggs. Push noodles veggies aside. Melt final 1 tablespoon of butter and crack the eggs into that side of the pan. Scramble eggs until softly set.
Step 8 – Finish and serve. Mix scrambled eggs with the noodles and veggies. Sprinkle green onion tops and serve immediately.
Expert Tips & Tricks
- Don’t overcook the noodles—they’ll get mushy during stir-frying. Keep them slightly under the recommended time.
- Pre-mixed sauce saves time and ensures even flavor distribution.
- Use pasta water – This helps loosen the sauce while still coating the noodles.
Frequently Asked Questions (FAQs)
Yes! Use vegan butter or oil, skip the eggs, or sub in tofu scramble.
Sure, not the noodles! But you can chop veggies and pre-mix the sauce. Cook just before serving.
Use gluten-free ramen (or rice noodles) and tamari or coconut aminos instead of soy sauce.
They might, this is why we add reserved pasta water to loosen things up.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low-medium heat (add splash of water/broth), or microwave covered with a damp paper towel.
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Easy Ramen Stir Fry
Ingredients
- 3 packages Instant ramen noodles, remove the seasoning packet
- 4 tablespoons Butter
- 2 clove Garlic, minced
- 3 Green onions, thinly sliced
- 16 ounces Frozen Stir fry vegetables
- 1 pinch Red chili flakes
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- ¼ cup Reserved Pasta water
- 2 large Eggs
Instructions
- In a small bowl, combine the soy sauce and brown sugar. Stir together well. Set aside. Chop the green onion, separating the white part from the green.
- Bring a large pot of water to a boil. Add the ramen noodles and cook just until tender, about 2–3 minutes. Reserve ¼ cup of the pasta water, then drain and set noodles aside.
- Add 2 tablespoons of butter to the skillet. Toss in the frozen stir fry vegetables and the white parts of the green onions. Cook for 5–7 minutes, stirring occasionally, until the veggies are heated through and starting to brown slightly. Remove from the pan and set aside.
- Add 1 tablespoon of butter to the pan and stir in the minced garlic and red chili flakes, cooking for about 30 seconds until fragrant.
- Lower the heat slightly. Stir in the brown sugar, soy sauce, and reserved pasta water. Let it simmer for 1–2 minutes to thicken slightly.
- Add the cooked noodles to the pan. Toss together until the noodles are coated in the sauce and everything is heated through.
- Push the pasta to one side of the pan and melt the remaining 1 tablespoon of butter in the open side of the pan. Crack the eggs into the pan and scramble until just cooked. Toss together with the pasta and vegetables.
- Sprinkle with the green parts of the green onions and serve.
Nutrition
