Instant ramen doesn’t have to be boring or unhealthy. Ramen stir fry is an Asian-inspired dish that is a good way to use up extra veggies in the fridge for a quick and healthy meal. Learn which ingredients make a savory, tangy dressing to sauté the bouncy ramen noodles and fresh veggies (and other substitutes you can use in your kitchen!).
Sauce ingredients
The sauce ingredients here are what give the dish so much flavor, so don’t skimp on them! With any seasoning or dressing, you want a combination of salt, acid, fat, and a touch of sweetness to balance out the flavors. There’s also spice if you’re into heat, but this is always optional.
Here’s what our seasoning mix consists of:
- Mirin is a Japanese rice wine that adds sweetness and a touch of acidity. We use Takara Mirin, which is more complex in flavor and less sweet than more accessible varieties like Kikkoman Aji-Mirin. Keep this in mind because you might end up with a sweeter-tasting dressing if you use the latter.
- White miso, oyster sauce, and light soy sauce add saltiness, savoriness, and umami to the dressing. We purposefully use white miso and light soy sauce to avoid the added saltiness of other varieties, so be mindful of the condiments you choose.
- Honey adds a touch of sweetness to balance out the saltiness and acidity.
- Black vinegar gives just a small amount of tanginess to the dressing without overpowering it.
- White pepper adds a hint of fruity spice to the mix. You can also use black pepper if you want a stronger flavor.
- Toasted sesame oil adds nuttiness with rich flavors.
Noodle options
Even though this is called stir-fry ramen, there are still different noodle options. You can buy plain instant ramen noodles without the seasoning packet for fairly cheap at Asian supermarkets, such as the Ottogi brand; these have a noodle texture similar to Top Ramen. However, I prefer noodles from Buldak because I like their thicker strands and bouncy texture. (I save the seasoning for later so as not to waste it!).
Veggie & protein options
The best part about this recipe is that you can customize so many add-ins, including the protein.
We start with aromatics, like yellow onion and garlic, and then add meat. We like to use ground or thinly sliced meat to make stir-frying quicker, and opt for leaner cuts like turkey or chicken. However, this recipe tastes great with beef or pork, too. You can also use drained and 1-inch pieces of firm tofu as your protein.
After the proteins are cooked, you can add vegetables to the stir-fry. You can use whatever leftover vegetables you have, and this is a great way to clear your fridge. We like to use these vegetable add-ins:
- Mushrooms (enoki, button, oyster, etc.)
- Carrots sliced into thin matchsticks
- Broccolini (quickly blanched in the water before cooking the noodles)
- Edamame or fresh snap peas
- Cabbage sliced thinly
Tips for making stir-fry ramen
- Mix the sauce ingredients first so the cooking process is quick and everything is thoroughly combined.
- Sauté the protein and vegetables first before adding the noodles.
- Mix only half of the sauce into the add-ins to make sure you have enough to coat the noodles evenly, too.
- Blanch the broccolini in the boiling water before cooking the noodles.
- Don’t boil the ramen until you are ready to add it directly to the stir-fry. This prevents the ramen from overcooking or drying out.
Serving & storage
Stir-fry ramen is meant for an easy and quick weeknight meal, eaten fresh to truly enjoy tender noodles and fresh veggies. While you can save the leftovers in an airtight container in the fridge for up to three days, I wouldn’t recommend this unless you like soggy noodles.
Ramen Stir Fry
Ingredients
Seasoning
- 2 tbsp Mirin
- 1 tbsp white miso
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp honey
- ½ tsp black vinegar
- ⅛ tsp white pepper
- ¼ tsp toasted sesame oil
Stir-fry
- 2 tbsp neutral oil
- ¼ c diced yellow onion or shallot
- 1 tbsp minced garlic
- ½ lb sliced meat pork or beef
- 1 c sliced mushrooms
- ¼ c julienned carrots
- 7 oz firm tofu 1-inch cubes
- 1 c chopped broccolini blanched
- ½ c edamame shelled and cooked
Noodles
- 1 pack ramen noodles
- 4 c water
- 1 tbsp light soy sauce
Toppings
- 4 scallions thinly sliced
- 4 tsp chili oil
Equipment Used
- measuring cups and spoons
- knife and cutting board
- Pot
- mixing bowl
- saute pan
- spatula
Instructions
- In a small bowl, combine all the seasoning: 2 tbsp Mirin, 1 tbsp white miso, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp honey, ½ tsp black vinegar, ⅛ tsp white pepper, and ¼ tsp toasted sesame oil. Set aside.
- In a saute pan over medium heat, preheat half the 2 tbsp neutral oil. Add the ¼ c diced yellow onion and cook until slightly softened and translucent, about 1-2 minutes.
- Add the 1 tbsp minced garlic and cook until aromatic, about 30 seconds.
- Add the ½ lb sliced meat and cook until brown, about 3-5 minutes, stirring occasionally.
- Add the 1 c sliced mushrooms and cook until softened, about 2-3 minutes.
- Add the ¼ c julienned carrots, 7 oz firm tofu, and half of the seasoning. Stir until all ingredients are covered with the sauce. Lower the heat to the lowest setting or warm.
- Boil a pot of 4 c water and 1 tbsp light soy sauce. Add the 1 c chopped broccolini. Cook until al dente, about 2-3 minutes. Transfer the broccolini to the stir-fry pan and mix.
- Add the 1 pack ramen noodles into the same pot of water and cook until al dente, about 3 minutes. Transfer the noodles to the stir-fry pan.
- Raise the heat of the pan back to medium.
- Add the ½ c edamame and the remaining sauce to the pan. Gently stir to combine all the ingredients. Cook for one minute to heat up the stir-fry.
- Turn the heat off and sprinkle on 4 scallions and 4 tsp chili oil before serving.
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