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Veggie filled Ramen Noodle Stir Fry is a quick and easy recipe perfect for a hearty and healthy noodle dish in under 30 minutes!

top down view of freshly made veggie ramen stir in a wok.

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!

top down view of ingredients used to make ramen noodle stir fry recipe with veggies.

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 – Also known as rice wine vinegar, it will add a dose of brightness.
  • Red Pepper Flakes – Adds heat, adjust to taste.

top down view of freshly made stir fry sauce in glass cup.

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.

top down view of cooked ramen noodles between tongs.

  • Cook the noodles. Cook the noodles according to package directions.

top down view of stir fry sauce being added to ramen noodles and veggies.

  • 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!

Top Tips

  • Make ahead stir fry sauce. This sauce is great to have on hand and will last in the refrigerator for up to 1 week. Make it and use it for any of your favorite stir fry recipes. Recipe doubles easily.
  • Add in any veggies you like. Use any combo of veggies. This was just a throw together with what I had in my fridge. Use snow peas, red or green bell peppers, sliced onion, green onion, mushrooms, cabbage, carrots, celery, broccoli, zucchini & yellow squash, bean sprouts, baby corn, etc.
  • 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).

side angle view of tongs grabbing veggie 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.

top down view of tongs picking up ramen noodles for serving.

Serving Suggestions

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:

side angle view of bowl with veggie ramen noodle stir fry with items surrounding.

More Easy Asian Recipes

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.



A quick and easy ramen noodle stir fry with mixed vegetables, basil, bean sprouts and scallions in a savory stir fry sauce!

  • Author: Julie | The Simple Veganista
  • 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


Units Scale
  • 1 package (9 oz.) ramen noodles (see notes)
  • 1822 oz. stir fry veggies mix, fresh or frozen (see notes for my mix)
  • 1 cup bean sprouts, optional
  • 1/2 cup fresh basil (lightly packed), chopped (optional)
  • 1 tablespoon sesame oil or 1/4 cup veggie broth

Stir Fry Sauce

  • 1/3 cup tamari, low sodium soy sauce or coconut aminos
  • 1/4 cup pure maple syrup (sub with coconut or pure cane sugar + 3 Tbsp water)
  • 1/4 cup water
  • 2 tablespoon rice vinegar
  • 1 inch knob ginger, grated or minced
  • 34 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1/41 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, 1/4 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.

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  1. Your sauce is amazing. I used the veg I had in the fridge. And ramen noodles. Next time I will try the noodles you use.

  2. Delicious! Made just as written.

  3. Can anyone think of a replacement option for the tamari?

    1. Julie | The Simple Veganista says:

      You can use regular or reduced-sodium soy sauce, coconut aminos, or Bragg’s liquid aminos. I hope that helps!

      1. Thank you! I have also had to remove the pepper and garlic from the sauce, and can report that it’s still very tasty!

  4. KenyondaC says:

    This is mmmmmmhmm good!!! My go to for ramen noodles!!! Thanks !!

  5. This is my go to stir fry recipe! Thank you!

  6. Well THAT was easy!! Needed to throw lunch together QUICK today – This was PERFECT. I used capellini noodles. THANKS!

  7. This was a hit with my crew! Thank you!

  8. Love this!!! All four of my kids ate multiple helpings and they are super picky about food with too many vegetables lol. We used angel hair pasta and topped the stir fry with chopped peanuts, sooooo good!!!

  9. So Wheeler says:

    Oooh! I love ramen, I ama going to try this.

  10. Lori Green says:

    I don't do oils, so I will try this and saute the veggies in veggie broth :)

    1. julie@thesimpleveganista says:

      I think that's a great idea! I'm going to have redo this recipe, photos and all, and I think I'll add your suggestion to the recipe! Enjoy :)

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