Easy Ramen Stir fry - Spend With Pennies

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A couple of packs of ramen noodles can usually be found for 50 cents or less and will be enough for a tasty side dish to feed a family or a simple lunch for two. Add in leftover baked chicken breasts, grilled shrimp, or veggies to this easy and delicious noodle stir fry.

To Make Ramen Stir Fry

Here’s all you have to do for this quick and delicious meal:
  1. Discard the flavor packet and boil the noodles until slightly al dente and drain.
  2. Stir fry cabbage and other vegetables until tender-crisp.
  3. Toss noodles with the cooked vegetables and sauce to coat, and serve.
adding sauce to an easy ramen stir fry

My Favorite Add-Ins

Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets, and shredded bok choy or Napa cabbage.
Chopped peanuts will add some welcome texture, flavor, and protein, without preventing vegetarians from enjoying this dish. Add in any leftover meats such as teriyaki chicken thighs. Sprinkle the finished dish with chopped fresh cilantro or green onion for extra taste and eye appeal.

Reheating Ramen Stir Fry

Ramen stir fry will keep tightly covered in the refrigerator for up to four days, or in the freezer for up to four months. Thaw first before reheating, covered, in the microwave. You can also reheat in the oven in a foil-covered oven-safe dish or pan at 350°F for about 10 minutes or until steaming hot throughout.

More Easy Stir Frys

  • Easy Beef Stir Fry – a classic
  • Cashew Chicken Stir Fry – amazing flavor!
  • Shrimp Stir Fry with Zucchini Noodles – healthy
  • Easy Pepper Chicken Stir Fry – so easy
  • Shrimp Stir Fry – fresh & delicious
5 from 28 votes
Review Recipe

Easy Ramen Stir Fry

 PREP TIME10 minutes
COOK TIME10 minutes
TOTAL TIME20 minutes
 SERVINGS2 servings
 AUTHORHolly Nilsson
 COURSEMain Course
This ramen stir fry is an easy, cheap, and flavorful dish that's perfect for a quick weeknight meal.


  • ¼ cup hoisin sauce
  • ¼ cup water
  • 1 tablespoon soy sauce low sodium
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon sesame oil
  • ¼ teaspoon red pepper flakes
  • salt & black pepper to taste
Stir Fry
  • 6 ounces ramen noodles 2 packages (discard flavor packet)
  • 1 cup cabbage sliced
  • 2 teaspoons oil
  • 4 cups vegetables sliced
  • 2 cloves garlic minced
  • ½ teaspoon fresh ginger grated


  • Whisk sauce ingredients in a small bowl. Set aside.
  • Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water.
  • Cook vegetables in a skillet until tender crisp, about 3-4 minutes. Add ginger and garlic and cook 1 minute more.
  • Add sauce and simmer until thickened, about 3-5 minutes.
  • Stir in noodles. Add pasta water a little at a time to reach desired consistency.

Recipe Notes

For vegetables I used bell peppers, carrots, snap peas and bean sprouts.


Calories: 578Carbohydrates: 86gProtein: 17gFat: 20gSaturated Fat: 7gCholesterol: 1mgSodium: 2862mgPotassium: 847mgFiber: 9gSugar: 15gVitamin A: 1242IUVitamin C: 176mgCalcium: 141mgIron: 5mg

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