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In recent years, ramen has transcended its humble origins to become a beloved staple in modern cuisine. This versatile dish, traditionally associated with Japanese comfort food, has found its way into kitchens around the world, inspiring countless variations that cater to different tastes and dietary needs. Among these adaptations, the Veggie-Packed Ramen Noodle Stir Fry stands out as a particularly vibrant and healthy option. This dish not only delights the palate but also appeals to health-conscious individuals and vegetarians alike, offering a colorful array of vegetables and flavors.

Veggie-Packed Ramen Noodle Stir Fry

Discover the vibrant and nutritious Veggie-Packed Ramen Noodle Stir Fry that transforms a simple noodle dish into a delicious culinary experience. Featuring colorful vegetables like bell peppers, broccoli, and snap peas, this recipe is quick and customizable, making it perfect for any occasion, whether it’s a busy weeknight dinner or an impressive dish for guests. Enjoy a meal that's visually appealing and packed with flavor and essential nutrients that cater to health-conscious individuals and vegetarians alike.

Ingredients
  

2 packs of instant ramen noodles (discard the seasoning packets)

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch piece ginger, grated

1 cup bell peppers, sliced (mix of red, yellow, and green)

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 cup mushrooms, sliced (shiitake or button)

4 green onions, sliced

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon crushed red pepper flakes (adjust to taste)

Sesame seeds for garnish

Fresh cilantro or basil for garnish (optional)

Instructions
 

Prepare the Noodles: Bring a large pot of water to a rolling boil. Add the instant ramen noodles and cook for 2-3 minutes, or until just softened but still a bit firm (al dente). Drain the noodles and rinse under cold running water to stop the cooking process. Set aside.

    Sauté Aromatics: In a large wok or a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring frequently, until fragrant and slightly golden (be careful not to burn).

      Stir Fry the Veggies: Add the sliced bell peppers, broccoli florets, snap peas, and julienned carrot to the wok. Stir-fry for 4-5 minutes, tossing occasionally, until the vegetables are bright and just tender. Add the sliced mushrooms and continue to stir-fry for an additional 2 minutes until they are cooked through.

        Combine Noodles and Sauce: In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), and crushed red pepper flakes until well combined. Push the cooked vegetables to one side of the wok, creating a space for the noodles. Add the drained ramen noodles to the empty side, then pour the sauce over the noodles. Toss everything together gently until the noodles and vegetables are evenly coated and heated through, about 2-3 minutes.

          Final Touches: Add the sliced green onions to the mixture and toss everything together once more. Let it cook for an additional minute to warm through.

            Serve: Remove the stir fry from heat. Portion into bowls or plates, and garnish with a sprinkle of sesame seeds and fresh herbs like cilantro or basil if desired.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings