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Ramen Noodle Stir Fry

Ramen noodle stir fry with sugar snap peas, golden oak shitake mushrooms, bell pepper, and carrots cooked in a homemade stir fry sauce. This stir fry is easy to make and tastes better than takeout!

vegetable stir fry noodles recipe

I’m back with another one of my favorite kinds of recipes – stir fry!

This ramen noodle stir fry is all things delicious. 

Packed full of all your favorite stir fry vegetables, super filling thanks to ramen noodles, and tossed in the best 3 ingredient stir fry sauce to take the flavor over the top. 

vegetable stir fry noodles recipe

One of my favorite parts of stir fry is pairing it with either fluffy white rice or noodles. 

Ramen noodles are particularly delicious in stir fry, and the perfect texture!

They are a great all purpose noodle to use in basically any stir fry recipe. 

ramen noodles

Bonus points that they are easy to cook and take less than 5 minutes.

I purchased organic ramen noodles and used 4 packs, but if you purchase regular ramen you will only need 3 packs since they were a slightly larger size than the ones I bought. 

Ramen noodle stir fry with golden oak shitake mushrooms, sugar snap peas, green bell pepper, carrots, green onions, and fresh garlic and ginger.

How to make vegetable stir fry noodles

In a large nonstick skillet or jumbo cooker (this is what I use), add in your mushrooms, green onion, bell pepper, carrots, ginger, and garlic. 

Add 2 – 3 tablespoons of sesame oil, enough so that the veggies can cook without sticking.

I added two tablespoons to start, and one more part way through. 

Cook the veggies over medium high heat for 20 – 25 minutes.

Stir every few minutes to ensure that the vegetables cook evenly. 

Once the veggies are almost soft (the carrots should be cooked but not mushy), add in the sugar snap peas for the last 5 minutes. 

Ramen noodle stir fry with golden oak shitake mushrooms, sugar snap peas, green bell pepper, carrots, green onions, and fresh garlic and ginger.

Cooking the peas at the end lets them keep that sweet crunch without getting too soft. 

When you throw your snap peas in, now is the time the ramen noodles should be going in the boiling water also (since they only take 3 – 4 minutes to make).

vegetable stir fry noodles recipe

Once the ramen noodles have cooked, drain them and add them to the vegetables.

Pour your 3 ingredient stir fry sauce (recipe is linked below in the recipe card) over the top, then mix well until the ramen noodle stir fry is thoroughly coated in sauce. 

This stir fry sauce is our favorite one and we use it all the time.

Just sesame oil, cornstarch, and soy sauce. 

All you do is shake and combine!

Ramen noodle stir fry with golden oak shitake mushrooms, sugar snap peas, green bell pepper, carrots, green onions, and fresh garlic and ginger.

I ate a huge plate of this and it was amazing and very filling. 

Even my toddler loved the noodles!

ramen noodles with sugar snap peas, carrots, and bell pepper

The key to that perfect knock your socks off takeout taste is this:

  • fresh garlic 
  • fresh ginger
  • the homemade stir fry sauce

If you have these three things, and you can make any kind of stir fry ingredients taste incredible!

Easy stir fry dinner recipe with vegetables

Easy ways to adapt this recipe:

Add your favorite protein of choice (tofu would be delicious!)

ramen noodles in stir fry

Use brown rice ramen noodles to make this gluten free.

Switch up the veggies with what you have on hand.

This would be great with any variety of stir fry veggies!

Ramen noodle stir fry with golden oak shitake mushrooms, sugar snap peas, green bell pepper, carrots, green onions, and fresh garlic and ginger.

Although this recipe is made without meat, you could aways add it in.

We sometimes add tofu for added protein!

Just add your favorite protein to make it even more filling. 

My husband and I made this last week. We’ve tried many ramen stir fry recipes and this is by far the BEST. So good thank you! – Jenny

stir fry ramen

More Stir Fry Recipes You Will Love

Easy stir fry dinner with ramen noodles

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

Ramen noodle stir fry with golden oak shitake mushrooms, sugar snap peas, green bell pepper, carrots, green onions, and fresh garlic and ginger.

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Ramen Noodle Stir Fry Recipe

Yield: 5 servings

Ramen Noodle Stir Fry

Ramen noodle stir fry with golden oak shitake mushrooms, sugar snap peas, green bell pepper, carrots, green onions, and fresh garlic and ginger.

Easy and delicious ramen noodle stir fry cooked in a simple and delicious homemade stir fry sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the Stir Fry

  • 3-4 blocks of ramen noodles (flavor packets discarded) *see notes below
  • 5 oz golden oak shitake mushrooms
  • 8 oz sugar snap peas
  • 1 green bell pepper, sliced
  • 1 1/2 cups carrots, sliced into strips (around 3 - 4 medium carrots)
  • 1 small bunch of green onions, diced
  • 1/8 cup fresh ginger, finely diced or minced
  • 1/4 cup fresh garlic, finely diced or minced

For the Stir Fry Sauce

Instructions

  1. To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic
  2. Add 2 tablespoons of sesame oil
  3. Cook the vegetables over medium high heat for around 20 - 25 minutes, until vegetables are cooked but not mushy. Add more sesame oil if necessary to avoid sticking (I added an additional tablespoon half way through cooking)
  4. Boil the water for your ramen noodles
  5. In the last five minutes, add in the sugar snap peas
  6. Once sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow package instructions to cook, most only take 2 - 4 minutes
  7. Make a batch of the stir fry sauce and have it ready to use
  8. Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet
  9. Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce
  10. Serve and enjoy!

Notes

  1. I used organic ramen noodles which were 2.1 oz per box, making the total oz for 4 to be 8.4 oz. Regular ramen noodles are typically 3 oz each block, so if you use these you would only need 3 blocks instead of 4.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 588Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1486mgCarbohydrates: 84gFiber: 9gSugar: 6gProtein: 13g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Mary Jane

Wednesday 17th of June 2020

How many does this serve?

Joy Shull

Sunday 5th of July 2020

4 - 5 generous sized portions.

Lisa

Wednesday 17th of June 2020

I am start a plant based regimen. So i was looking for a good stir-fry with no meat but plenty of flavor. Your recipe did not disappoint. It was sooooo good. I unfortunately did not have enough sesame oil for the veggies and the stir-fry sauce. So I opted for the sauce. I substituted broccoli for the snap peas and added water chestnuts and curry seasoning. OMG this was amazing. Best stir-fry I've made in a long time. A definite keeper.

Joy Shull

Thursday 18th of June 2020

So glad you enjoyed the recipe Lisa!

Anne mac

Monday 15th of June 2020

Looks awesome! Just want to confirm it’s a 1/4 cup garlic. I love garlic- just checking :)

Joy Shull

Sunday 5th of July 2020

yep!

Audrey

Tuesday 28th of April 2020

Very hard to find the stir fry sauce recipe. Have looked snd looked. Still can't find it! Help!

Joy Shull

Tuesday 28th of April 2020

https://buildyourbite.com/3-ingredient-homemade-stir-fry-sauce-recipe/

Scroll to the bottom there is a printable recipe card with ingredients and instructions :)

Sandie

Friday 17th of April 2020

Not sure if I did something wrong...the texture according to your picture was not mine...a bit more sticky. What did I do? I love the flavor but would like something a bit more less sticky..

Joy Shull

Saturday 18th of April 2020

Did you overcook the ramen noodles? This definitely is not a sticky recipe, unless you were to use brown rice noodles.

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