Easy Ramen Stir Fry

This easy ramen stir fry recipe made with frozen vegetables comes together in less than 30 minutes for a delicious meal or side dish that’s sure to be a hit with the whole family.

Ramen Vegetable Stir Fry

Looking for a quick and easy weeknight meal? This ramen noodle recipe effortlessly turns simple ingredients into an Asian-inspired dish with minimal prep and a few simple steps. It combines the ease of stir fry with ramen noodles and frozen vegetables, making it the perfect solution for busy evenings.

Plus, the beauty of this stir fry with ramen noodles is in its versatility. Enjoy it as is, or toss in your favorite protein—chicken, beef, or shrimp—for an even heartier meal. Either way, you’ve got an easy, delicious side dish or meal that’s perfect for any weeknight.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Ramen – I used Simply Asia brand Japanese style Ramen noodles as I find they hold up better to cooking than instant ramen noodles. You can use any type of ramen noodle, just be sure not to overcook them and rinse them well with cold water so they don’t get mushy.
• Water – For preparing the ramen, Swap for chicken stock, chicken broth, or veggie broth to add more flavor to the noodles if desired.
• Sesame oil – While sesame oil is recommended, vegetable oil, olive oil, canola oil, avocado oil, or sunflower oil could be used instead if desired.
• Minced garlic – I used jarred minced garlic because it is what I had on hand but fresh chopped garlic can be used instead. Or substitute with 1 teaspoon of garlic powder if you are in a pinch.
• Ground ginger – Fresh ginger can also be used.
• Frozen stir-fry vegetables – I used Great Value brand Broccoli Stir-Fry vegetable mixture which contains broccoli florets, carrots, cauliflower, sugar snap peas, corn, mushrooms, water chestnuts, and red bell peppers. Snow peas, bok choy, green beans, and bean sprouts are common ingredients in stir-fry blends as well.
• Soy sauce – I use and recommend a low-sodium soy sauce.
• Sweet chili sauce– Gives sweetness and heat; honey and chili flakes or red pepper flakes could be used as a substitute. Sweet chili sauce can typically be found in the International or Asian food section of the grocery store.
• Mirin: A sweet Japanese rice wine. Look for mirin in the international or Asian foods aisle of your grocery store or order it on Amazon. If you can’t get your hands on a bottle you can substitute with rice vinegar (aka rice wine vinegar) and a teaspoon or two of sugar.

Equipment

• Large saucepan or stock pot
• Colander
• Large skillet or wok
• Measuring cups & spoons
• Mixing bowl
• Whisk

How to Make Ramen Noodles with Vegetables

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Prepare Noodles. Boil a large pot of water. Once boiling, add ramen noodles, cook as directed, then drain and rinse under cold water.

Step 2: Saute Garlic. While noodles cook, heat sesame oil in a wok over medium. Sauté garlic and ginger until fragrant.

Step 3: Cook Vegetables. Add frozen vegetables to the pan, stirring to coat with oil and aromatics. Cover and cook on medium-low for 7-10 minutes until heated through.

Step 4: Mix Sauce. Whisk sauce ingredients (soy sauce, sweet chili sauce, and mirin) together in a bowl.

Step 5: Combine Everything. Add noodles and half the sauce to the pan with vegetables; toss to combine. Heat for 1-2 minutes until evenly warmed.

Step 6: Garnish & Serve. Serve vegetable noodle stir fry immediately with remaining sauce, garnished with sliced green onions and toasted sesame seeds, if desired.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stovetop.

I don’t recommend freezing this ramen noodle stir fry recipe as thawing and reheating may change the texture and cause it to become soggy and soft.

Additions and Variations

• Add protein: Stir in 1 cup of cooked, cubed chicken breast, ham, or tofu with the vegetables. Shrimp or beef would work as well. Be sure to precook the protein or add it to the pan early enough to cook it thoroughly before serving.
• Fresh Vegetables: You can use fresh vegetables instead of frozen. Sliced cabbage, broccoli, snap peas, sugar peas, cauliflower, and sliced bell peppers are all great options. However, you will need to adjust the cooking time, adding the vegetables at appropriate points so that they cook evenly.
• Shortcut: Use a pre-made stir-fry sauce to make this recipe even easier.

FAQ

More Asian-Inspired Recipes

• Spicy Honey Garlic Chicken Bites
• Honey Sesame Chicken
• Instant Pot Fried Rice