Pin A fast and flavorful stir-fry featuring instant ramen noodles, crisp frozen vegetables, and a savory homemade sauce—perfect for a weeknight meal.
I first whipped up this ramen noodle stir-fry after a busy workday and was amazed at how satisfying it was. The mix of colors and flavors makes it feel special even when you're cooking in a hurry.
Ingredients
- Noodles: 2 packs instant ramen noodles (discard seasoning packets)
- Vegetables: 2 cups frozen mixed vegetables (e.g., broccoli, carrots, snap peas)
- Vegetables: 2 green onions, sliced
- Sauce: 3 tbsp soy sauce (use tamari for gluten-free)
- Sauce: 1 tbsp sesame oil
- Sauce: 1 tbsp oyster sauce (or vegetarian oyster sauce)
- Sauce: 1 tsp rice vinegar
- Sauce: 1 tsp honey or maple syrup
- Sauce: 1 clove garlic, minced
- Sauce: 1 tsp fresh ginger, grated
- Sauce: 1/2 tsp chili flakes (optional)
- Garnish: 1 tbsp toasted sesame seeds
- Garnish: Additional sliced green onions
Instructions
- Prep Noodles:
- Cook the ramen noodles in boiling water for 2–3 minutes until just tender. Drain and set aside.
- Start Stir-Fry:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add Vegetables:
- Add frozen vegetables to the pan. Stir-fry for 4–5 minutes until heated through and slightly crisp.
- Make Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey or maple syrup.
- Combine:
- Add the drained noodles to the pan with the vegetables. Pour the sauce over everything and toss to combine. Stir-fry for 2 more minutes until evenly coated and heated through.
- Finish and Serve:
- Remove from heat. Garnish with sesame seeds and extra green onions. Serve immediately.
Pin 
Pin We love making this stir-fry together as a family, tossing in different vegetables based on what's in the freezer. It's always a hit and disappears quickly!
Required Tools
Large skillet or wok, saucepan, strainer, mixing bowl, tongs or spatula
Nutritional Information
Per serving: 410 calories, 10 g fat, 68 g carbohydrates, 11 g protein
Dietary Swaps
Make it vegan with plant-based oyster sauce and maple syrup, or gluten-free with gluten-free noodles and tamari.
Pin 
Pin This ramen stir-fry is perfect for busy nights and can be easily customized. Enjoy a delicious bowl with minimal effort every time.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like broccoli, carrots, and snap peas work well. Just adjust the stir-fry time slightly to ensure they remain crisp yet tender.
- → What can I substitute for oyster sauce if vegan?
Use plant-based or mushroom-flavored oyster sauce alternatives, which maintain the savory depth without animal products.
- → How do I make this dish gluten-free?
Swap regular ramen noodles for gluten-free varieties and use tamari instead of soy sauce to avoid gluten.
- → Can I add protein to this dish?
Absolutely! Cubed tofu, cooked chicken, or shrimp can be stirred in during cooking for added protein and texture.
- → How do I control the spice level?
Adjust or omit chili flakes in the sauce to match your preferred heat tolerance without sacrificing flavor.