Veggie filled Ramen Noodle Stir Fry is a quick and easy recipe perfect for a hearty and healthy noodle dish in under 30 minutes!
Ramen noodle stir fry with a mix of colorful, assorted vegetables and basil stir fried in a delicious savory sauce is all you need for a quick and easy weeknight dinner!
This just happened to be one of those throw together meals that turned out to be delicious. Not too shabby at all for this last minute meal and so much better than take-out!
It’s super easy to change up and customize using your favorite veggies. And the sauce clings just right to the noodles and veggies for flavor in every bite!
So without further ado, let’s stir fry!
Ingredients You’ll Need
- Ramen Noodles – I used these ramen noodles (affiliate link), but you can sub in 100% soba noodles making this a gluten free dish. Alternatively, use regular spaghetti noodles.
- Veggies – Feel free to add in as many veggies as you wish. Keep it simple or use whatever your heart desires. For ease, pick up a frozen stir fry mix or prepackaged in the produce section. Use any combo of snow peas, red or green bell peppers, sliced onion, green onion, mushrooms, cabbage, carrots, celery, broccoli, zucchini & yellow squash, bean sprouts, baby corn, etc. You can never have enough vegetables in my opinion, so overshooting is ok, especially the basil – the more the merrier!
- Tamari – low sodium preferred, or low sodium soy sauce or coconut aminos
- Pure Maple Syrup – can sub with a few tablespoons of coconut or pure cane sugar
- Cornstarch – my fav is this Anthony’s Organic (affiliate link), can sub with arrowroot or tapioca flour
- Garlic – use fresh or bottled minced ginger for ease
- Ginger – use fresh or for ease use ginger paste
- Rice Vinegar – aka rice wine vinegar
- Red Pepper Flakes –
How To Make Ramen Noodle Stir Fry
(Note – The full printable recipe is at the bottom of this post)
- Stir fry sauce. Sart with the sauce by whisking together the tarmari, maple syrup, water, ginger, garlic, cornstarch and red pepper flakes in a small bowl. Set aside.
- Cook the noodles. Cook the noodles according to package directions.
- Assemble the ramen stir fry. Add the veggies to a wok and stir fry for 2- 3 minutes. Add the noodles, pour the stir fry sauce overtop, mix to toss and cook another 3 – 4 minutes.
And now you’re ready to dine on this scrumptious ramen stir fry!
How To Store + Reheat
- Refrigerator: Leftovers will keep in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer for 2 – 3 months.
- Freezer: This ramen stir fry be kept in the freezer for up to 2 – 3 months. Let thaw in the refrigerator or on the counter top for a couple of hours, then reheat in a wok or skillet, adding extra sauce (or veggie broth) as needed to bring back moisture. For a quick meal, freeze individual portions in freezer bags.
- Reheat: Warm on the stovetop over low heat, adding extra sauce or veggie broth to bring back moisture. Heat until warmed through. You can also heat it in the microwave, using 30 second to 1 minutes intervals, stirring between, until warmed through.
Served as a side or main dish, this savory ramen stir fry is versatile and pairs well with a variety of other flavors. Here are a few of my favorite options:
- Toppings: Top with sliced scallions, sesame seeds, red pepper flakes and fresh bean sprouts. Cilantro would be great here too!
- Soup: Pair with a small bowl of soup like this Roasted Garlic Miso Soup, Simple Miso Noodle Soup or Simple Vegan Pho.
- Salad: Pair with this fresh Chinese Chopped Salad.
More Easy Asian Recipes
- Mirin & Maple Tempeh Stir Fry
- Vegetable Lo Mein with Crispy Tofu
- Roasted Orange Tempeh & Asparagus
- Golden Tofu Curry + Black Rice
- Kung Pao Tofu
If you try this easy ramen stir fry recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
RAMEN NOODLE STIR FRY
A quick and easy ramen noodle stir fry with mixed vegetables, basil, bean sprouts and scallions in a savory stir fry sauce!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: Serves 4 - 6 1x
- Category: Noodles, Entree
- Method: boil, stir fry
- Cuisine: Asian
- Diet: Vegan
- 1 package (9 oz.) ramen noodles (see notes)
- 18 – 22 oz. stir fry veggies mix, fresh or frozen (see notes for my mix)
- 1 cup bean sprouts, optional
- ½ cup fresh basil (lightly packed), chopped (optional)
- 1 tablespoon sesame oil or ¼ cup veggie broth
Stir Fry Sauce
- ⅓ cup tamari, low sodium soy sauce or coconut aminos
- ¼ cup pure maple syrup (sub with coconut or pure cane sugar + 3 Tbsp water)
- ¼ cup water
- 2 tablespoon rice vinegar
- 1 inch knob ginger, grated or minced
- 3 – 4 garlic cloves, minced
- 1 tablespoon cornstarch
- ¼ – 1 teaspoon red pepper flakes or 1 teaspoon sriracha, optional
Stir fry sauce: In a small bowl, whisk together the tamari, maple syrup, water, rice vinegar, ginger, garlic, cornstarch and red pepper flakes. Set aside.
Noodles: Cook your ramen noodles according to package and set aside.
Assemble: In wok or pan, heat oil or water on medium-high heat, add the vegetables and basil, stir fry for 2 – 3 minutes, add the noodles, pour the stir fry sauce overtop and cook for another 3 – 4 minutes, spices, stirring frequently. Season to taste with more tamari, rice vinegar, etc.
Serve: Place in serving dish and garnish with sesame seeds, sliced scallions, and more bean sprouts.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.
Veggie mix: Add in any veggies you like, fresh or frozen mix. Use asparagus, snow peas, red or green bell peppers, sliced onion, green onion, mushrooms, cabbage, carrots, celery, broccoli, zucchini & yellow squash, bean sprouts, baby corn, etc. As always my recipes are just a template, adjust to your liking.
My veggie assortment included 1 red bell pepper, 1 zucchini, handful baby carrots, broccoli florets, ¼ savoy cabbage and bean sprouts.
Use different noodles: If you can’t find vegan ramen noodles, use plain old spaghetti noodles or 3 packages of ramen noodles (minus the seasoning packet). I used these Organic Ramen Noodles (affiliate link).
Add protein: Add in some cubed tofu or edamame while cooking the vegetables for added protein.
Updated: Veggie Ramen Stir Fry was originally published in July 2012. It has been updated with new photos and helpful tips in April 2020.