This Ramen Stir Fry takes packaged ramen to a whole other level! Add any extra vegetables you’ve got on hand and make the easiest, most affordable one pot dish ever!
One of Chloe’s first meals she started making for herself were instant ramen noodles. They’re super easy and delicious, but don’t necessarily pack the biggest nutritional value into a meal. Chloe is always trying new things in the kitchen and decided to spice up her ramen noodles by adding loads of sauteed vegetables and a homemade sauce that made her instant noodles seem like they were from a restaurant!
I love this recipe for several reasons. Firstly it’s SO easy! If you can boil water, you can pretty much make this Ramen Stir Fry. It’s super simple and we love to whip it up for lunch and use it as an opportunity to use up any leftover veggies we have on hand. Another great thing about this recipe is that adding some additional vegetables bumps up the nutritional value and is quite healthy for you! You have takeout worthy ramen that you looks like you could have picked it up from a restaurant down the street!
Since it is so simple, my kids have started making this multiple time a week for themselves. Which, if you’re a parent, should be music to your ears! Even better, this is all made in one pot or pan, so the clean up is a breeze too. Double this recipe and serve it to the whole family for a quick and easy weeknight meal that everyone will love.
Stir Fried Ramen
- 1 pack ramen (seasoning packet discarded, sesame oil reserved if it’s included)
- 2 cups any combination of vegetables, chopped (bok choy, sugar snap or snow peas, carrots, scallions, mushrooms, bean sprouts or other favorite vegetable cut into similar size pieces)
- 2 tablespoons oil of choice
- 1 tablespoon yellow or white miso
- 2 tablespoons low sodium soy sauce, tamari or coconut aminos
- toasted sesame seeds, optional
- Place ramen noodles in a bowl and cover with boiling water. Cover with a plate for 5 minutes or until noodles are tender.
- Heat oil over medium high in a large sauté pan and add vegetables. Cook for 3 minutes.
- Add miso, soy sauce and 1-2 tbsp of water reserved from soaking noodles from noodles and cook for 1-2 minutes to coat all of the vegetables or until miso is dissolved.
- Drain water from noodles.
- Add the noodles to the sauté pan, stir to coat with the sauce and heat through for one minute.
- Top with sesame seeds or scallions if desired.