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Veggie filled Ramen Noodle Stir Fry is a quick and easy recipe that makes for a hearty and healthy noodle dish in under 30 minutes!
I can’t tell you how many times I have made this noodle stir fry! I love how easy it is to customize the vegetables with what I have on hand, and it never disappoints!
Ramen noodle stir fry for the win! It’s a mix of colorful, assorted vegetables and fresh basil leaves stir-fried in a delicious savory sauce that clings just right to the noodles and veggies for flavor in every bite!
This is one of those throw-together meals for a quick and easy weeknight dinner that always turns out delicious and is so much better than takeout!
So, without further ado, let’s stir fry!
Table of Contents show
Ingredient Notes
- 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. Pick up a frozen stir fry mix or prepackage it in the produce section for ease. 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 okay, especially the basil – the more, the merrier!
- Tamari – Low sodium is preferred, or use 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 Anthony’s Organic (affiliate link). You can sub with arrowroot or tapioca flour if preferred.
- Garlic – Use fresh or bottled minced ginger for ease.
- Ginger – Use fresh or ginger paste for ease.
- Rice Vinegar – Also known as rice wine vinegar, it will add a dose of brightness.
- Red Pepper Flakes – Adds a nice dose of heat, so adjust to taste.
How To Make Ramen Noodle Stir Fry
(Note – The full printable recipe is at the bottom of this post)
- Stir-fry sauce. In a small bowl, whisk together the tamari, maple syrup, water, ginger, garlic, cornstarch, and red pepper flakes. 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!
Top Tips
- Make-ahead stir-fry sauce. This sauce is great to have on hand and can be stored in the refrigerator for up to one week. Make it and use it for any of your favorite stir-fry recipes. The 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 theseOrganic Ramen Noodles(affiliate link).
How To Store + Reheat
- Refrigerator: Leftovers can be kept in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for 2 – 3 months.
- Freezer: This ramen stir fry should be kept in the freezer for 2 – 3 months. Let thaw in the refrigerator or on the countertop 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-minute intervals, stirring between, until warmed through.
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:
- 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, such as thisRoasted Garlic Miso Soup,Simple Miso Noodle Soup,orSimple Vegan Pho.
- Salad:Pair with this freshChineseChopped Salad.
More Easy Asian-Inspired Recipes!
- Vegetable Lo Mein with Crispy Tofu
- 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.
RAMEN NOODLE STIR FRY
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 8 reviews
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
Ingredients
Units Scale
- 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
- 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
- 3 – 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/4 – 1 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.
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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