Ramen Stir Fry
A quick vegetable ramen stir fry tossed in soy and chili garlic sauce. Crisp vegetables and tender noodles come together in one pan for a fast, satisfying meal ready in under 30 minutes.
Servings: 2
Ingredients:
Vegetables
- 8 oz mushrooms, sliced
- 3 cups coleslaw mix, shredded cabbage and carrots
- 1½ cups soybean sprouts
- 3 scallions, sliced (separate whites and greens)
- 3 garlic cloves, minced
Noodles
- 6 oz ramen noodles, 2 packs, discard seasoning packet
Sauce
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
For Cooking
- 2 tbsp neutral oil
- 2 tbsp broth, chicken or beef
- 2 tsp sesame oil, for finishing
Method:
Start Cooking- Bring a pot of water to a boil. Cook ramen noodles according to package instructions. Do not use the seasoning packet. Drain and set aside.
- Heat oil in a wok over high heat.
- Add garlic and scallion whites. Stir for about 30 seconds until fragrant.
- Add mushrooms. Cook 2–3 minutes until they begin to soften.
- Add coleslaw mix. Cook 3–4 minutes, stirring frequently, until tender but still slightly crisp.
- Add soybean sprouts and scallion greens. Cook 1 minute only.
- Add the cooked ramen to the wok.
- Pour in soy sauce, chili garlic sauce, and broth.
- Toss everything together for 1–2 minutes until evenly coated and heated through.
- Drizzle sesame oil if using. Serve immediately. Bon appétit.
Kitchen Tools:
- Large wok or skillet
- Medium saucepan for boiling noodles
Notes:
From the kitchen
- Cook the ramen just until tender, not soft. Overcooked noodles break during stir-frying.
- Use high heat when cooking the vegetables so they stay crisp and do not release too much water.
- Let mushrooms cook for a few minutes without stirring too much so they brown slightly, which adds deeper flavor.
- Add soybean sprouts last to keep their fresh crunch.
- Add sliced chicken, beef, shrimp, boiled egg, or tofu for extra protein.
- Replace coleslaw mix with thinly sliced napa cabbage or bok choy.
- Add broccoli, snap peas, or bell peppers for more vegetables.
- For deeper flavor, stir in 1–2 tablespoons broth and a little fresh ginger while tossing the noodles.
- Other additions: scrambled egg, sesame seeds, a squeeze of lime, chili oil for extra heat.
- Serve hot straight from the wok.
- A sprinkle of sesame seeds or extra scallions on top adds freshness and texture.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 493 kcal | Carbohydrates: 74 g | Protein: 19 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.01 g | Sodium: 3076 mg | Potassium: 913 mg | Fiber: 8 g | Sugar: 12 g | Vitamin A: 341 IU | Vitamin C: 56 mg | Calcium: 105 mg | Iron: 6 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Ramen noodles
WHY WE LOVE IT
They cook in just a few minutes, are inexpensive, and work with almost anything you have on hand. Toss them in a stir fry, add them to a simple broth, or load them with vegetables and protein. They always deliver a satisfying bowl.
A LITTLE STORY
The name ramen likely comes from the Chinese word lāmiàn, meaning “pulled noodles.” Chinese immigrants brought these wheat noodles to Japan in the late 19th century, where they began as simple street food before becoming a global staple after Momofuku Ando introduced instant ramen in 1958.
DID YOU KNOW?
Most instant ramen noodles are pre-cooked and then fried or air-dried before packaging, which is why they cook so quickly at home.
Leave a note