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Ramen Stir-Fry

Ramen noodles drained and stir-fried with vegetables instead of served in soup. Crispy, savory, and a completely different way to use a packet of ramen.

Nut-FreeDairy-Free Main Dish
Prep: 5 min Cook: 12 min Total: 17 min Servings: 2 Difficulty: Easy

Allergens: Contains Gluten (ramen noodles). Contains Eggs if using egg. Check seasoning packet for allergens.

Ingredients

  • 2 packets ramen noodles (save the seasoning packets)
  • 1 cup frozen mixed vegetables
  • 1 egg
  • 2 tablespoons vegetable oil

Optional Extras

  • Soy sauce
  • Garlic powder
  • Hot sauce
  • Any leftover meat — chicken, ground beef, hot dogs, SPAM

Equipment

  • Large pot (for boiling)
  • Large skillet or wok
  • Colander
  • Spatula

Instructions

  1. Boil the ramen noodles for 2 minutes (slightly undercooked). Drain well — the drier the better for stir-frying.
  2. Heat the oil in a large skillet or wok over medium-high heat.
  3. Add the frozen mixed vegetables. Cook for 2–3 minutes until thawed and starting to brown.
  4. Push the vegetables to one side. Crack the egg into the open space and scramble it. Mix into the vegetables.
  5. Add the drained noodles. Sprinkle one of the seasoning packets over everything (save the other or use half of both).
  6. Stir-fry for 3–4 minutes, letting the noodles sit against the hot pan occasionally to get crispy.
  7. Season with soy sauce, garlic powder, or hot sauce. Serve hot.

Notes

  • The key is draining the noodles well. Wet noodles steam instead of fry. Shake them in the colander.
  • Add any protein. Sliced hot dogs, diced SPAM, canned chicken, leftover ground beef.
  • Egg-free? Skip it. Still works great.
  • Use both seasoning packets if you like it saltier, or just one for a milder flavor.
  • Cabbage is great here if you have it. Slice it thin and add it with the vegetables.