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Ramen Noodle Stir Fry Recipe
Ben Carraoli

Ramen Noodle Stir Fry Recipe

I just made the most satisfying Ramen Noodle Stir Fry and couldn’t wait to share how it turned out. I was craving something quick, cozy, and full of flavor, and this recipe checked every box. The noodles came out perfectly chewy, the veggies stayed crisp, and the sauce wrapped everything in the best sweet-savory balance.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 6 oz ramen noodles about 2 blocks — chewy and perfect for absorbing sauce.
  • 2 cups fresh chopped broccoli bok choy, or veggies of your choice — fresh vegetables keep the stir fry crisp; avoid frozen spinach because it becomes watery.
  • ½ cup shelled edamame — adds protein and great texture.
  • 5 cloves garlic about 2 1/2 tsp minced — fresh garlic adds a stronger flavor than pre-minced.
  • 1 tbsp fresh grated ginger — fresh gives the best zing.
  • ⅓ cup chopped green onions/scallions white parts only for cooking — mild onion flavor that blends perfectly.
  • 1 tbsp oil vegetable or olive — helps sauté the aromatics without overpowering flavor.
  • 3 –4 tbsp low-sodium soy sauce or tamari — adjust to control saltiness.
  • 2 tbsp vegetable or chicken broth — thins the sauce so it coats well.
  • 2 tsp toasted sesame oil — adds rich nutty aroma.
  • 1 tbsp sriracha — for a gentle spicy kick.
  • 1 tbsp sweet chili sauce — adds sweetness and glossy finish.

Method
 

  1. Boil the noodles according to package directions. Be careful not to overcook them, especially gluten-free noodles, which soften quickly. Drain and set aside so they don’t become mushy.
  2. Heat oil in your pan and add garlic, ginger, and the white parts of the green onions. Once fragrant, add the edamame and your chosen fresh veggies. Cook until tender-crisp so the vegetables keep their bite.
  3. Whisk the soy sauce, broth, sesame oil, sriracha, and sweet chili sauce in a bowl. Pour it into the pan, add noodles, and gently toss everything together. Let it simmer for a minute so the flavors blend. Adjust seasoning if needed, then finish with sesame seeds and chopped green onion tops.

Notes

  • I rinse the noodles quickly under cold water to stop overcooking.
  • I always use fresh ginger — it makes the dish taste much brighter.
  • I start with less soy sauce and add more at the end if I need it.
  • I never overcook the veggies; their crunch makes the stir fry better.
  • I serve it immediately because the noodles absorb the sauce fast.