Ramen Vegetable Stir Fry

Ramen Vegetable Stir Fry combines a wonderful combination of sauteed vegetables with ramen noodles – all tossed in a super flavorful sauce.

Easy Ramen Vegetable Stir Fry

If your New Year’s resolution includes eating more vegetables this year, this easy Ramen Vegetable Stir Fry is a delicious way to do so!

We cooked up a variety of fresh vegetables including red and yellow bell pepper, scallions, mushrooms, broccoli, carrots, and edamame, and tossed them with cooked ramen noodles. We also added in some canned vegetables you often see in Asian-inspired dishes including baby corn, water chestnuts, and bean sprouts.

Then, we tossed the jumble of noodles and veggies in a delicious savory-sweet sauce made with vegetable stock, soy sauce, dark soy sauce, maple syrup, rice vinegar, chili garlic sauce, and sesame oil.

All combined – even picky vegetables eaters will love this stir fry!

• The combination of vegetables, noodles, and sauce are simply fantastic together.
• You can swap in your favorite vegetables to suit your tastes, cook what’s in season, or to simply, use up what you have on hand in your refrigerator.
• This dish makes a great meatless meal, or you can serve it as a side dish with other Asian-inspired dishes, or grilled steak or shrimp.

• Ramen – No need to get fancy here – just buy the standard, budget-friendly packages of ramen from the supermarket. You won’t use the seasoning packet that comes with the noodles in this recipe.
• Sauce – You’ll make a delicious sauce from vegetable stock or broth, soy sauce, dark soy sauce, maple syrup, rice vinegar, chili garlic sauce, sesame oil, white pepper, and corn starch.
• Fresh Vegetables – We included a combination of fresh garlic, red bell pepper, yellow bell pepper, scallions, mushrooms, broccoli, edamame (ok to buy frozen), and carrots. Or choose your own vegetables such as zucchini, green bell pepper, snow peas, sugar snap peas, or any other vegetable of choice.
• Other (optional but recommended) Vegetables – Canned baby corn, canned sliced water chestnuts, and canned bean sprouts are great additions to this ramen dish.
• Peanut Oil – To cook vegetables. Other neutral oils can be used such as grapeseed oil, but we like the flavor of peanut oil, plus it can withstand high temperatures and won’t scorch as you cook the vegetables.

1. Blanch ramen noodles in boiling water, just enough to slightly soften. Drain and place in bowl of ice water.
2. Mix sauce ingredients.
3. Sauté fresh vegetables.
4. Add blanched noodles and sauce to wok with the vegetables. Toss to combine and heat through.
5. Add optional canned vegetables, toss, and serve.

• Can I make Ramen Vegetable Stir Fry ahead of time?  This is a dish that’s best when the fresh vegetables are freshly cooked, but you can save a lot of time by chopping and measuring out all of the ingredients ahead of time. Then cook and assemble when ready to serve.
• How do I store leftovers?   Store covered in the refrigerator for up to four days.
• How do I reheat leftovers? We reheat individual portions in the microwave.
• Can I freeze?  No, we do not recommend freezing the leftovers. The noodles and vegetables will get soggy once frozen and thawed.

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