Ramen Noodle Stir-Fry Remix Recipe

Introduction

This Ramen Noodle Stir-Fry Remix is a quick and flavorful dish perfect for busy weeknights. Using simple ingredients and a savory sauce, it transforms basic instant noodles and frozen vegetables into a satisfying meal.

Ingredients

• 2 packs instant ramen noodles (seasoning packets discarded)
• 2 cups frozen mixed vegetables (broccoli, carrots, snap peas)
• 2 green onions, sliced
• 3 tablespoons soy sauce (tamari for gluten-free option)
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce or vegetarian oyster sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon chili flakes (optional)
• 1 tablespoon toasted sesame seeds
• Additional sliced green onions for garnish

Instructions

1. Step 1: Boil the ramen noodles for 2 to 3 minutes until just tender. Drain and set aside.
2. Step 2: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger; cook for 30 seconds until fragrant.
3. Step 3: Add the frozen mixed vegetables to the skillet. Stir-fry for 4 to 5 minutes until they are heated through and slightly crisp.
4. Step 4: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and honey or maple syrup.
5. Step 5: Add the cooked noodles to the skillet with the vegetables. Pour the sauce over and toss to combine. Stir-fry for 2 minutes until everything is well coated and warmed through.
6. Step 6: Remove the skillet from heat. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately.

Tips & Variations

• For a protein boost, add cooked chicken, shrimp, or tofu when you add the vegetables.
• Use gluten-free tamari and vegetarian oyster sauce to make this dish suitable for gluten-free and vegetarian diets.
• If you prefer a spicier dish, increase the chili flakes or add a drizzle of sriracha sauce.
• Fresh vegetables like bell peppers or snap peas can be swapped in for the frozen mix for extra crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. To maintain texture, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well in this recipe. Just adjust the cooking time slightly to ensure they are tender but still crisp.

Is it possible to make this dish vegan?

Absolutely. Use vegetarian oyster sauce or substitute with additional soy sauce and avoid honey by using maple syrup or another plant-based sweetener.

Ramen Noodle Stir-Fry Remix Recipe

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★★★★★

4.8 from 109 reviews

• Author: Noah
• Total Time: 17 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A quick and flavorful ramen noodle stir-fry remix featuring tender ramen noodles tossed with vibrant frozen mixed vegetables and a savory, slightly sweet sauce. This easy skillet dish combines garlic, ginger, soy, and sesame for a delicious weeknight meal ready in under 20 minutes.

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Ingredients

Scale 1x2x3x

Noodles

• 2 packs instant ramen noodles (seasoning packets discarded)

Vegetables

• 2 cups frozen mixed vegetables (broccoli, carrots, snap peas)
• 2 green onions, sliced (reserve some for garnish)

Sauce

• 3 tablespoons soy sauce (tamari for gluten-free option)
• 1 tablespoon oyster sauce or vegetarian oyster sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup

Aromatics & Garnish

• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon chili flakes (optional)
• 1 tablespoon toasted sesame seeds

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Instructions

1. Prepare Noodles: Boil the ramen noodles for 2 to 3 minutes until just tender. Drain the noodles well and set them aside to prevent overcooking.
2. Sauté Aromatics: Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and cook for about 30 seconds, stirring frequently, until fragrant but not browned.
3. Cook Vegetables: Add the frozen mixed vegetables to the skillet. Stir-fry them for 4 to 5 minutes, allowing them to heat through and become slightly crisp while retaining their texture.
4. Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and honey (or maple syrup) until well combined.
5. Stir-Fry Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything together and stir-fry for another 2 minutes, ensuring the noodles are coated evenly and warmed through.
6. Garnish and Serve: Remove the skillet from heat. Sprinkle the dish with toasted sesame seeds and the reserved sliced green onions. Serve immediately for the best flavor and texture.

Notes

• You can substitute fresh vegetables if available, but adjust cooking time accordingly to avoid overcooking.
• For a gluten-free option, ensure to use tamari instead of soy sauce and gluten-free oyster sauce or omit oyster sauce.
• Add chili flakes to taste if you prefer a bit of heat in the dish.
• Vegetarian oyster sauce is a great substitute to keep this dish vegetarian.
• Toast sesame seeds in a dry pan before using to enhance their nutty flavor.
• This dish is best served immediately as noodles can harden if left to sit.

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: Ramen noodle stir-fry, quick dinner, vegetarian ramen, easy noodle recipe, Asian stir-fry, sesame noodles