To Make Ramen Stir Fry
- Discard the flavor packet and boil the noodles until slightly al dente and drain.
- Stir fry cabbage and other vegetables until tender-crisp.
- Toss noodles with the cooked vegetables and sauce to coat, and serve.

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
Review Recipe
Easy Ramen Stir Fry
SERVINGS2 servings
COURSEMain Course
CUISINEAsian
This ramen stir fry is an easy, cheap, and flavorful dish that's perfect for a quick weeknight meal.
Ingredients
Sauce
- 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
Instructions
- 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.
NUTRITION INFORMATION
Calories: 578, Carbohydrates: 86g, Protein: 17g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 1mg, Sodium: 2862mg, Potassium: 847mg, Fiber: 9g, Sugar: 15g, Vitamin A: 1242IU, Vitamin C: 176mg, Calcium: 141mg, Iron: 5mg
Posting Komentar
Posting Komentar