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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!
Why you’ll love Ramen Vegetable 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.
Key Ingredients & Substitutions
- 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.
Special Tools Needed
- Pot – To blanch the noodles.
- Colander/Strainer
- Bowl of Ice Water – To cool blanched ramen noodles.
- Medium Bowl
- Whisk
- Various Measuring Cups and Spoons
- Cutting Board and Sharp Knife
- Wok
- Wok Cooking Utensils
- Tongs
How do I make Ramen Vegetable Stir Fry?
- Blanch ramen noodles in boiling water, just enough to slightly soften. Drain and place in bowl of ice water.
- Mix sauce ingredients.
- Sauté fresh vegetables.
- Add blanched noodles and sauce to wok with the vegetables. Toss to combine and heat through.
- Add optional canned vegetables, toss, and serve.
Tips & Tricks
This recipe comes together quickly, so have all ingredients measured out and ready before starting to cook. Read Cook Like a Pro with Mise en Place.
Frequently Asked Questions
- 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.
You might like these other Stir Fry Recipes:
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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.
Ingredients
2 3-ounce packages Ramen noodles (discard seasoning packets)
Sauce
1 cup vegetable broth
1/3 cup soy sauce
1 1/2 teaspoons dark soy sauce
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 teaspoon chili garlic sauce (more if you like it spicy)
1 tablespoon sesame oil
1/4 teaspoon white pepper
3 tablespoons corn starch
Vegetables
2 tablespoons peanut oil, divided
4 ounces button mushrooms, sliced
1 tablespoon fresh garlic, minced
1 bunch scallions, tops and bottoms, sliced
1/2 red bell pepper, sliced into thin matchstick slivers
1/2 yellow bell pepper, sliced into thin matchstick slivers
1 medium carrot, peeled and cut into thin matchstick slivers
1 cup broccoli florets
1 cup shelled edamame (frozen edamame is fine to use)
Optional
Canned sliced water chestnuts, drained
Canned baby corn, drained
Canned bean sprouts, drained (or fresh)
Instructions
- Heat a wok over high heat with four cups of water. Once boiling, add dry ramen noodles and cook just until they start to soften and are no longer stuck together.
- Immediately drain and pour into a bowl with ice water to stop the cooking. Drain again and set aside.
- Mix all sauce ingredients in a bowl with a whisk. Set it aside.
- Heat the wok back up over high and add one tablespoon of peanut oil then add mushrooms and cook until they give up liquid and start to brown, about 4-5 minutes.
- Add the rest of the oil along with garlic, scallions, both bell peppers, carrots and broccoli and toss and stir fry until cooked but still a little crunchy, about 2-3 minutes.
- Add edamame along with the drained noodles and the sauce (whisk the sauce once more before adding). Toss to combine.
- If adding canned baby corn, canned water chestnuts or canned bean sprouts, drain and add those now, then toss to heat the mixture through.
- Serve immediately.
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