10 minute Ramen Noodle Stir Fry will satisfy your salty, saucy, noodle craving. Veggies and noodles are stir-fried in a spicy garlic ginger sauce and, the best part, it takes less than 10-minutes!
10 MINUTE RAMEN NOODLE STIR FRY
This is a simple recipe but everyone loves it. It was a go-to when the kids had friends over and they needed a quick snack. Anytime you can get extra veggies in kids, I consider it a win!
INGREDIENTS YOU’LL NEED
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc.
- Ramen noodles.
- Shimeji or shiitake mushrooms.
- Cabbage or bok choy. I used bok choy. If you’re unfamiliar with bok choy read more about it here.
- Cooking oil or sesame oil. Sesame oil has so much flavor and a little goes a long way. It can be expensive so I recommend buying the smallest jar and storing it in the refrigerator.
- Bell peppers. You can use any color of bell pepper. Personally, I’m not too fond of green ones so I always go for one of the other colors.
- Garlic, minced or paste.
- Snow peas or shelled edamame. You’ll most likely have to shell them yourself.
- Ginger, grated
- Teriyaki sauce (the thick kind, thick like ketchup or bbq sauce). Usually, the thin kind will say ‘marinade and sauce’ and the thick will say ‘sauce’ on the bottle.
- Soy sauce or tamari.
- Red pepper flakes.
TIPS FOR 10 MINUTE RAMEN NOODLE STIR FRY
- If you like more sauce, you can double the sauce recipe or you can add more teriyaki, soy, and water to your sauce mix or add in later.
- Of course, you can add more veggies or your favorite stir-fry veggies. (My boys want very few vegetables and lots of noodles.)
- You can also add protein. My choice would be chicken. Cook the chicken first then add the vegetables and continue with the recipe instructions below.
- I love to add a handful of cashews for the crunch and flavor. You could do peanuts as well.
- Additionally, you can make this with rice but will take a little longer to cook since rice takes longer. I’m not a fan of minute rice, so go with traditional rice or jasmine rice.
- Store leftovers for 3-4 days in the fridge. You may want to add more water when reheating. As well, I just pop a bowl full in the microwave to reheat.
* In the recipe card below to the right of the ingredients, you can click the links and see exactly the products I used (for most products). You do not have to purchase through the links, but you can if you want to. This makes shopping super easy to add items used in this recipe to your Walmart cart.
10 MINUTE RAMEN NOODLE STIR FRY
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- 6 to 8 ounces ramen noodles I get these
- 1 cup shiitake mushrooms or *shimeji, rinsed and dried with a paper towel
- 1 cup cabbage or bok choy
- 2 teaspoons cooking oil or sesame oil
- 1 cup bell peppers any color, sliced medium thin
- 1 heaping teaspoon fresh garlic minced or paste
- 1 cup snow peas or adamame
- 1 cup carrot cut into matchsticks
- ½ teaspoon ginger grated
- ¼ cup teriyaki sauce the thick kind
- ¼ cup water
- 1 teaspoon sesame oil
- ¼ teaspoon dark soy sauce or tamari
- ¼ teaspoon red pepper flakes
- In a small bowl whisk the sauce ingredients until combined. The sauce may separate a little due to the sesame oil but it is fine, whisk until most of it is combined. (You can double the sauce if you like more sauce.)
- In a medium pan, bring 4 cups of water to a low boil. Add the ramen. Remove from heat and let the noodles soften for about 2 minutes. Drain, reserving 1 cup of noodle water.
- Meanwhile, heat some cooking oil over medium-high heat in a wok pan or large skillet. Once the oil is sizzling hot add the veggies (except for garlic and ginger) and cook for 3-4 minutes. Add the garlic and ginger after 3 minutes and flash fry for about 30 seconds or until they become fragrant.
- Lower the heat and pour in the sauce. Stir until veggies are coated and the sauce has thickened slightly. Stir in noodles and mix to combine. If needed add more ramen cooking water.
- Serve right away with freshly sliced scallions, sesame seeds, and more red chili flakes.
- Store leftovers for 3-4 days in the fridge. You may need to add more water when reheating.