Ramen stir fry

This ramen noodle stir fry is all things delicious! It’s made with sugar snap peas, mushrooms, bell pepper, and carrots cooked in a homemade stir fry sauce that is truly the star of the dish.

This stir fry is packed full of all your favorite stir fry vegetables, super filling thanks to ramen noodles, and tossed in the best 3 ingredient stir fry sauce to take the flavor over the top!

While I love a good bowl of Sesame Garlic Ramen Noodles, this recipe is more of a complete dinner.

Sesame Garlic Ramen Noodles

⭐️Review⭐️

“My husband and I made this last week. We’ve tried many ramen stir fry recipes and this is by far the BEST. So good thank you!”

Ingredients Needed

The full ingredients and instructions can be found in the recipe card at the bottom of this post, but here is a quick look at what you’ll need to make this recipe.

Ramen noodles
Mushrooms
Sugar snap peas
Bell pepper
Carrots
Green onions
Garlic and ginger: fresh is a must!
Stir fry sauce: my easy homemade stir fry sauce is made with soy sauce, sesame oil, and cornstarch.

Ramen noodles are particularly delicious in stir fry, and the perfect texture! They are a great all purpose noodle to use in basically any stir fry recipe.

ingredients needed to make ramen noodle stir fry

How to make vegetable stir fry noodles

Step 1: In a large nonstick skillet or jumbo cooker (this is what I use), add your mushrooms, green onion, bell pepper, carrots, ginger, and garlic.

Step 2: Add 2-3 tablespoons of sesame oil, or enough so that the veggies can cook without sticking. I added two tablespoons to start, and one more part way through.

Step 3: Cook the veggies over medium high heat for 20-25 minutes. Stir the mixture every few minutes to ensure that the vegetables cook evenly.

Step 4: Once the veggies are almost soft (the carrots should be cooked but not mushy), add in the sugar snap peas for the last 5 minutes.

Cooking the snap peas at the end lets them keep that sweet crunch without getting too soft.

Step 5: When you throw your snap peas in, start boiling the water for the ramen noodles.

Step 6: Cook the ramen noodles according to the directions, and discard the flavor packets.

Step 7: Once the ramen noodles have cooked, drain them and add them to the vegetables.

Step 8: Shake together the stir fry sauce and pour it over the top, then mix it well until the ramen noodle stir fry is thoroughly coated in sauce.

This stir fry sauce is our favorite one and we use it all the time. Just sesame oil, cornstarch, and soy sauce. It’s very concentrated and a little goes a long way!

The key to that perfect knock your socks off takeout taste is this:

fresh garlic
fresh ginger
the homemade stir fry sauce

If you have these three things, and you can make any kind of stir fry ingredients taste incredible!

vegetables in a skillet for making ramen noodle stir fry

Storing & Serving

Serving: This ramen noodle stir fry is delicious on it’s own, but you can also add protein of choice, such as tofu, chicken, or beef.

Storing: Leftover ramen stir fry can be stored in the fridge in an airtight container for 3-4 days.

You can use brown rice ramen noodles to make this gluten free. Or you can switch up the veggies to use what you have on hand. This would be great with any variety of stir fry veggies!

More Stir Fry Recipes

Notes

I used organic ramen noodles which were 2.1 oz per box, making the total oz for 4 to be 8.4 oz. Regular ramen noodles are typically 3 oz each block, so if you use these you would only need 3 blocks instead of 4.