Easy Veggie Ramen Stir Fry That’ll Totally Boost Your Dinner Game

Ingredients

• 2 packagesramen noodles (fresh or instant)
• 300 g (2 cups)mixed vegetables, such as bell peppers, carrots, snap peas or broccoli
• 3 clovesgarlic, finely minced
• 2.5 cm (1 inch)fresh ginger root, grated
• 3 stalksspring onions, thinly sliced
• 1 tablespoonsoy sauce
• 1 tablespoonsesame oil
• 1 tablespoonrice vinegar
• 1 tablespoonhoney or maple syrup
• 1/2 teaspoonred pepper flakes (optional)
• 1 tablespoonsesame seeds, to sprinkle on top
• 15 g (1/4 cup)fresh coriander or basil, for garnish

Instructions

1. 1

   Chop vegetables

   Cut the bell peppers, carrots, broccoli and snap peas into bite-sized pieces.

2. 2

   Cook noodles

   Bring a pan of water to a rolling boil and cook the ramen noodles for 2–3 minutes. Drain them and rinse under cold water.

3. 3

   Fry aromatics

   Heat the sesame oil in a large frying pan over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute.

4. 4

   Cook vegetables

   Add the prepared vegetables to the pan and cook for 4–5 minutes, until tender-crisp.

5. 5

   Mix the sauce

   In a small bowl, whisk the soy sauce, rice vinegar, honey and red pepper flakes, if using, until smooth.

6. 6

   Stir-fry together

   Pour the sauce over the vegetables, add the rinsed noodles and stir-fry for 2–3 minutes.

7. 7

   Garnish bowls

   Divide the stir-fry between bowls and sprinkle with sesame seeds. Finish with fresh coriander or basil.

What is veggie ramen stir-fry?

This is a quick, Asian-inspired noodle stir-fry rather than a bowl of ramen soup. Noodles are tossed with vegetables and a soy, vinegar and honey sauce, then finished with herbs and sesame seeds.

The recipe keeps the flavours familiar and the method simple: cook the noodles separately, stir-fry the vegetables, then bring everything together in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 50g carbs, 12g fat.

The noodles and vegetables provide most of the carbohydrates, while sesame oil supplies much of the fat. The recipe has a modest amount of protein, mainly from the noodles and vegetables; serve it with edamame or tofu if you would like a more substantial protein portion. A side of extra vegetables can help round out the plate.

Choose the vegetables

Crunchy vegetables: bell peppers, carrots, snap peas and broccoli all work well here. Cut them into similar-sized pieces so they cook at roughly the same rate.

Freshness: the vegetables should be tender-crisp when done, not soft. If using a mix with especially firm pieces, cut those smaller.

Get the noodles ready

Short boil: cook the noodles for 2–3 minutes, following the recipe, then drain and rinse them under cold water. This stops the cooking and helps keep them from turning mushy during the final stir-fry.

Fresh or instant: either type can be used. Check the packet if its cooking time differs, and avoid overcooking before the noodles go into the pan.

Build flavour in the pan

Garlic and ginger: stir them constantly in the hot sesame oil for about 1 minute. Keep them moving so they release their aroma without catching.

Balanced sauce: the soy sauce brings savouriness, rice vinegar adds tang and honey or maple syrup rounds it out. Whisk the sauce before pouring it over the vegetables.

Look for the right texture

Vegetables: cook them for 4–5 minutes, stopping when they are bright and tender-crisp. The exact time can vary with how finely they are cut.

Noodles: stir-fry everything together for 2–3 minutes, just long enough for the noodles to warm through and take on the sauce. Keep stirring to coat them evenly.

Serve it while hot

Finish: divide the stir-fry into bowls and add sesame seeds and coriander or basil just before serving. Sliced spring onions can also be scattered over the top.

On the side: serve as it is for a simple meal, or add a light cucumber salad or extra steamed vegetables if you want more freshness alongside.

Recipe notes & tips

• Prepare and chop the vegetables before heating the pan so they can go in as soon as the garlic and ginger are fragrant.
• Use a large frying pan so the vegetables and noodles can be stirred without spilling.
• Rinse the noodles in cold water after draining to halt their cooking.
• Whisk the sauce ingredients together before adding them to the pan for a more even coating.
• Keep the vegetables moving as they cook to help them stay tender-crisp.

Variations

• Add tofu: fry cubed tofu until golden before cooking the garlic and ginger.
• Change the vegetables: use another combination of quick-cooking vegetables in place of the listed mix.
• Make it spicier: add more red pepper flakes to the sauce.
• Use maple syrup: choose it instead of honey for a plant-based sweetener.
• Swap the herbs: finish with either fresh coriander or basil, as listed.

Common mistakes to avoid

• Overcooking the noodles: boil them for only 2–3 minutes, then drain and rinse under cold water.
• Burning the aromatics: stir the garlic and ginger constantly for about 1 minute.
• Soft vegetables: cook them for 4–5 minutes and take them off the heat once tender-crisp.
• Uneven cooking: cut the vegetables into bite-sized pieces of similar size.
• Adding sauce without mixing: whisk it smooth in a small bowl before pouring it into the pan.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over medium heat, stirring until hot; add a small splash of water if the noodles seem dry.

Frequently asked questions