Easy Ramen Stir Fry

Quick and veggie-packed ramen vegetable stir fry in under 20 minutes—garlic soy sauce, frozen veggies, and fluffy scrambled eggs!

Course Main

Cuisine American

Keyword easy veggie ramen stir fry, quick ramen stir fry, ramen vegetable stir fry, vegetable ramen stir-fry

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 511kcal

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.