Best Ramen Noodle Stir Fry (Vegetarian)

About this Stir Fry

These stir fried ramen noodles take just 15 minutes to make with a handful of simple ingredients. Tasty, inexpensive and convenient, you’ll love these noodles any night of the week.

This recipe is easy to customize with different veggies and toppings and can be paired with your choice of protein like tofu, tempeh, egg, chicken or prawns.

Featuring instant ramen noodles and coleslaw mix for convenience, paired with a delicious homemade stir sauce, this recipe is easy to make but still delivers on flavour.

If you’ve got a couple packs of instant ramen noodles you don’t know what to do with, this stir fry is the perfect use!

Stir Fry Sauce

• Soy Sauce or Tamari: Your choice of soy sauce or tamari. Use tamari if you need the recipe to be gluten-free and low-sodium soy sauce if sodium content is a concern.
• Vegetarian Oyster Sauce: If you’re not vegan you can use regular oyster sauce, otherwise look online, in specialty stores or well-stocked grocery stores for vegetarian oyster sauce.
• Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
• Sugar: You can use brown sugar, coconut sugar, maple syrup or cane sugar.
• Sesame Oil: Sesame oil or toasted sesame oil is suitable.
• Chili Garlic Sauce: I like sambal oelek but Sriracha would also work.

Ramen Noodles

• Ramen Noodles: You’ll need two packages of instant ramen noodles. You will discard the seasoning packets the flavour doesn’t matter.
• Oil: You can use olive oil, canola oil or another cooking oil you like to stir fry the vegetables.
• Green Onion: You’ll need roughly 1 bunch of green onion, also called scallions.
• Garlic: Raw garlic is best for the recipe.
• Coleslaw Mix: To keep things quick and easy, use a package of prepared coleslaw mix. Otherwise, use shredded green or Napa cabbage.
• Sesame Seeds: These are optional for serving.

Mix the Sauce

Bring a large pot of water to a boil for the noodles. Once that’s going, prepare the sauce by whisking all the ingredients together in a bowl. Set the sauce aside for now.

Cook the Noodles

Once the water is boiling, add the ramen noodles and cook them for just 1-2 minutes, using chopsticks or a fork to break them apart from their rectangular form.

We just want to rehydrate the instant ramen until it breaks up, being careful not to overcook them because they’re going to finish cooking in the pan.

Drain the noodles and rinse them under cold water to stop the cooking process.

Stir Fry the Vegetables

Next, heat 1 tbsp of cooking oil in a large skillet or wok over medium-high heat.

Add the green green onions, cabbage mixture and garlic and cook them for roughly 2-3 minutes, stirring often until the cabbage is tender but still crisp.

Stir Fry the Noodles

Add the cooked ramen noodles and stir fry sauce and cook for 1 more minute, tossing the noodles in the sauce until they’re well-coated and have absorbed most of the sauce.

Enjoy your Stir Fry

Serve your noodles hot from the pan topped with more green onions and sesame seeds. You may also enjoy a drizzle of toasted sesame oil and extra chili garlic sauce.

Variations & Add-Ins

I wanted to keep this recipe simple, quick and easy, so I went with just the coleslaw mix and green onion, however, ramen stir fry works well with just about any vegetable. Here are some additional veggies or swaps to consider:

• sliced mushrooms
• onion
• thinly sliced or julienned carrots
• bean sprouts
• broccoli
• bok choy
• bell pepper
• red cabbage, green cabbage or Napa cabbage
• peanuts or cashews
• snap peas or snow peas
• bell pepper
• baby corn
• edamame
• bamboo shoots

For topping your ramen stir fry try:

• toasted sesame seeds
• green onion
• crushed peanuts or cashews
• tofu or tempeh
• fried onions
• cilantro
• Sriracha or sambal oelek
• kimchi
• pickled ginger
• seaweed
• toasted sesame oil

Storing & Reheating

• Store in the fridge in a sealed container for up to 4 days.
• Freeze in an airtight container for up to 3 months.
• Thaw before reheating.
• Reheat leftover ramen stir fry covered in the microwave until heated through or you covered with foil in an oven-safe dish at 350 F until heated through, about 10-15 minutes.