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–+ servings

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.
Shared notes will appear here.
Everyday Cooking
Asian
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Vegetable ramen stir fry with mushrooms, cabbage, and scallions served in a white bowl.
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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:

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.
 
Make it yours
  • 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.
 
At the table
  • Serve hot straight from the wok. 
  • A sprinkle of sesame seeds or extra scallions on top adds freshness and texture.
 

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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
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