Ramen Vegetable Stir Fry

Stephen’s out of town again… do you know what that means?! It means that Aurora and I get to indulge in our favorite veggies that he doesn’t like. Specifically? Broccoli.

Both of us absolutely love broccoli, and Stephen just isn’t a fan. So usually when he leaves town for work or to visit his kiddos, Aurora and I definitely have at least one or two meals involving some delicious broccoli! (Don’t you love when kids love broccoli? ME TOO.)

I also love Asian food, so I’ve been wanting to try out an Asian stir fry for a while now, but was just waiting for that open window where I could make broccoli! And that window is now.
ramen vegetable stir fryAlong with the glorious, glorious broccoli, I add shredded carrots and shitake mushrooms. Then I tossed everything together in a delicious Asian sauce and inhaled everything. Seriously, Aurora and I finished this entire skillet by ourselves… in one sitting (I don’t recommend this, I was way too uncomfortably stuffed). Bravo got a few scraps, but that’s only because he was staring at us with those sweet puppy dog eyes. Anyone that can resist those sweet puppy dog eyes is a stronger person than I am.

ramen vegetable stir fryBesides the taste, the reason I loved this meal so much was because it whipped up in less than 15 minutes! A quick, hearty, easy, scrumptious meal! You don’t even notice the absence of meat because there are so many other goodies thrown into the mix. (Shout out to my vegetarian readers!)

I’ve written the recipe exactly how I made it, but feel free to add in onions, peppers, or any veggies you want to throw in! That’s what is so fun about a stir fry: You can literally throw in any vegetable you want to and it’ll still taste amazing.

4.7 from 6 reviews
Ramen Vegetable Stir Fry
 
Prep time
Cook time
Total time
 
A simple stir fry made with ramen noodles, assorted vegetables and a delicious Asian sauce.
Author:
Recipe type: Dinner
Cuisine: Asian
Ingredients
  • for the sauce:
  • 2 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoon brown sugar
  • 2 teaspoon garlic powder
  • 2 teaspoon ground ginger
  • for the ramen noodle stir fry:
  • 5 packs of ramen noodles (discard the flavor packets)
  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 3.5 ounces shiitake mushrooms, sliced
  • 1 small head of broccoli, cut into florets
  • 1 cup shredded carrots
  • 1 tablespoon minced cilantro
Instructions
  1. Whisk all of the sauce ingredients together in a bowl until well combined. Set aside.
  2. Bring a large pot of water to boil over high heat, and cook the ramen according to the directions on the package.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic, ground ginger, mushrooms, broccoli, and carrots, and saute for 4-6 minutes.
  4. Drain the ramen and add the noodles to the skillet. Add the sauce & cilantro to the skillet. Mix well and cook for 1-2 minutes to warm sauce.
  5. Dig in!

 

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Comments

    • Alice says

      Loved this recipe! I have often been intimidated by aasian cuisine. Love it but never try to cook it. The seasonings are unfamiliar to me so I just didn’t try. This has prompted me to try others! It was a big hit with the family!

    • Janet Martin says

      Kids almost certainly will notice anything green–that said, do it anyway. That is a spectacular sauce recipe, although I always use fresh ginger and garlic–and a huge yield. I fix a single package of ramen with a similar sauce as an easy supper fairly often–it’s a great way to use up leftover meat and veggies. To please my grandkids, I add some slivered onion, bell pepper, carrot, and up to half a cup of leftover pork or chicken per package of “instant” ramen. I always toss the “flavor” packet which is mostly salt anyway

      • Julie White says

        The really ICKY thing about the flavor packets is, they are FULL of MSG ( monosodium glutamate). Definitely best to ditch them!

        • Sarah says

          Not all of them. I bought KOYO organic noodles. The ingredients in the flavor packet are: Natural sea salt, Chines mushroom powders (onion, garlic), natural cane sugar, garlic, chili pepper, ginger, snow peas, sweet red bell pepper, green onion, black pepper, kombu powder

          • Catherine Elsby says

            That’s so true! I as just referring to the cheap Maruchan Ramen. Thanks for the clarification!

  1. Carly Vernon says

    This was NYEve dinner and was delicious! Very flavorful, light but filling. chicken was offered on the side for the carnivores. I will certainly be making this again, I think I nay add fresh ginger to it.

  2. jackie noor says

    This looks so good but j am going to sub zoodles for the ramen (zuchini spiral slicer noodles) i am in love with zoodles and will be making this as soon as my padermo spiral slicer arrives at my door today. I have a hand held one but to hard for me to use i ordered this online after reading all the reviews i love the isea of useing vegetable noodles

  3. Okena says

    I love going to Noodles & Co. to eat a menu item just like this. I’ve been cooking more at home this year and this looks like just the recipe to keep me at my stove! Hello savings! Thanks!

  4. Barbara says

    Great recipe! First, I thought “they ate FIVE packages of noodles at one sitting!!?”. There are definitely leftovers here; but I love it the day after for a no-brainer lunch 🙂 Don’t throw out the flavor packets!!! They are basically crushed bullion, so I put a packet in with my rice while it cooks to add just the right amount of flavor.

    • Catherine Elsby says

      Haha! We were on a bit of a vacation ourselves, so we definitely weren’t shy with our eating 🙂 That’s a great tip for the flavor packets, thank you!

  5. Pamela Ritchie says

    Thank you so much for these recipes you don’t know how easy and good these are for people who are sick and on a fixed income or both. Its good for those who are can only stand for short timesalso.
    Bright Blessing to you and yours.

    Mid

  6. Vadene Latino says

    I know my hubbie and I will love this recipe! I add left over meat with fresh or even Frozen veges. For every 2 packs of noodles I use 1 pack of season. I also will scramble sausage with scrambled egg,1 per pack. Add soy sauce. Looks awful but delish,

  7. Cheryl says

    Many thanks for this recipe 🙂 Saw this last night and had an overwhelming urge to make it. I was unable to source all the ingredients listed and made a slightly adapted version. I was particularly gutted about not having the shitake mushrooms and decided to skip them completely as standard mushrooms wouldn’t have been the same! I added a yellow bell pepper and used egg noodles instead of ramen; fresh ginger and garlic instead of powder. I was also pleased that the sauce turned out perfectly well despite not having the vinegar! Anyway, to get to the point, this was delicious and one of the best dinners I have made. Light, flavoursome, and super satisfying. Also highly enjoyed by the boyfriend. Can’t wait to make this again with the full list of ingredients!

  8. Tami Carroll says

    How many does it feed? I have have a family of 5 and 3 of those are very BIG boys with a BIG appetite!

  9. says

    My kids absolutely loved this dish. I put only one table spoon of the garlic powder and still tasted great. My kids asked me to make this again. Thank you…

  10. Nancy says

    I made this last night and my husband was staring at me like I am some domestic goddess. How the heck did you spend 15 minutes in the kitchen and whip up this? He was moaning and savoring every bite. I had just bought the big Costco organic ramen noodle pack and was sure I had made a mistake because I never use ramen for anything This will be a regular dish in our house from now on. Thank you so much this was delicious!! The only change I made was to add red pepper flakes while the vegetables were sauteeing because we like it spicy. YUMMY

  11. Sara says

    This was so easy and delicious (and inexpensive)! My picky 7 year old couldn’t stop raving about this dish. Definitely a keeper. I may add sautéed shrimp next time.

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