Easy Ramen Stir Fry

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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 stir fry with broccoli, snap peas, carrots, bell peppers, cauliflower, mushrooms, sesame seeds, and green onions served in a large bowl with chop sticks.

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.

Ramen noodles wrapped around chop sticks and being lifted from bowl.

Why you’ll love this recipe:

  • Easy recipe, ready in under 30 minutes.
  • Perfect as a flavorful and veggie-packed lunch or side dish.
  • Or add your choice of protein for a quick meal.


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.

Ingredients on countertop: frozen stir-fry vegetables, ramen noodles, minced garlic, mirin, sesame oil, ginger powder, soy sauce, and sweet chili sauce.
  • 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.


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.


Rinsing the ramen noodles in cold water helps stop them from overcooking and potentially becoming mushy.

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

Garlic in a large frying pan after being sauced for a minute.

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.

Stir fry vegetables (broccoli, cauliflower, snap peas, bell peppers, carrots, etc...) in frying pan with minced garlic. Stir fry sauce and other ingredients are next to the pan.

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

Dark brown stir-fry sauce in small glass bowl surrounded by other ingredients for the dish.

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.

Noodles and sauce added to pan with vegetables.

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

Stir fry with ramen noodles and vegetables in black pan.


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.

Tips for the Best Stir Fry Ramen

  • Rinse Noodles in Cold Water: Immediately rinse cooked noodles under cold water to stop them from cooking, preventing them from getting mushy and maintaining the ideal texture.
  • Check Vegetable Texture: Periodically check the vegetables’ doneness while cooking. You want to get them at that perfect spot between crisp and tender.
  • Adjust Sauce to Preference: Begin with the suggested sauce amounts, then adjust according to your taste for a stronger or milder flavor profile.
  • Serve Immediately: For the best texture and flavor, serve your ramen right after it has finished cooking. Allowing it to sit can cause the noodles to absorb the sauce and soften further.
Ramen noodle stir fry in pan with tongs for serving.

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.


Can I add meat to this stir fry with ramen noodles and frozen vegetables?

Yes, you can easily add precooked meat such as chicken breast, beef, or shrimp. Add it with the vegetables to heat through.

Do I use the seasoning packet from the ramen?

No, you don’t need the seasoning packet for this recipe. The soy sauce, sweet chili sauce, and mirin create a rich, flavorful sauce that’s perfect for stir fry.

How can I make the stir fry spicier?

Adjust the heat by adding more sweet chili sauce, a squirt of sriracha, or a sprinkle of red pepper flakes to the sauce mix to taste.

Stir-fry ramen with vegetables served with chopsticks.

More Asian-Inspired Recipes

Ramen Stir-fry with vegetables in a white bowl with chopsticks.
5 from 1 vote

Ramen Stir Fry

Author: Jaclyn
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
An easy ramen vegetable stir fry made with Japanese ramen noodles, frozen vegetables, and a spicy-sweet homemade stir fry sauce. Ready in under 30 minutes for a quick and easy meal or side dish.



  • Bring a large saucepan or stockpot of water to a boil. Add ramen and cook as per package instructions. Immediately drain and rinse under cold water.
  • While the noodles are cooking, heat sesame oil in a large wok or skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes or until fragrant.
  • Stir in frozen vegetables. Reduce heat to medium-low, cover, and cook for 7-10 minutes, or until the vegetables are tender-crisp.
  • In a small bowl, whisk to combine soy sauce, sweet chili sauce, and mirin.
  • Add cooked noodles and half the sauce mixture to the vegetables and toss to combine. Cook 1-2 minutes, or until everything is heated through.
  • Serve topped with remaining sauce, garnished with green onions and sesame seeds, if desired.


Calories: 277kcal | Carbohydrates: 44g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1775mg | Potassium: 383mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Ramen Stir-fry with vegetables in a white bowl with chopsticks.

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5 from 1 vote (1 rating without comment)

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