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RAMEN NOODLE STIR FRY

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

5 from 5 reviews

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

Ingredients

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

Instructions

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.

Notes

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.