Ramen noodle stir fry with sugar snap peas, golden oak shitake mushrooms, bell pepper, carrots, and more!
This stir fry is easy and tastes better than takeout!
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.
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!
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.
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. 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.
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).
Once the ramen noodles have cooked, drain them and add them to the vegetables.
Pour your 3 ingredient stir fry sauce over the top, then mix well until the ramen noodle stir fry is thoroughly coated in sauce.
Serve and enjoy!
I ate a huge plate of this and it was amazing as usual.
Even my toddler loved the noodles!
The key to that perfect knock your socks off takeout taste is this:
- fresh garlic
- fresh ginger
- the homemade stir fry sauce
If you’ve got these three things, and you can make any kind of stir fry ingredients taste incredible!
Easy ways to adapt this recipe
- Add your favorite protein of choice (tofu would be delicious!)
- Use brown rice ramen noodles to make this gluten free
- Switch up the veggies with what you have on hand
More Stir Fry Recipes You Might Like
- 3 Ingredient Stir Fry Sauce
- Tofu Stir Fry Noodles
- Broccoli Tofu Stir Fry
- Stir Fry Vegetables
- Broccoli with Garlic Sauce
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Ramen Noodle Stir Fry Recipe:
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
- One batch of 3 ingredient stir fry sauce
- To a large nonstick skillet or jumbo cooker, add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic
- Add 2 tablespoons of sesame oil
- 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)
- Boil the water for your ramen noodles
- In the last five minutes, add in the sugar snap peas
- 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
- Make a batch of the stir fry sauce and have it ready to use
- Once ramen noodles noodles are cooked, drain them and add to the vegetables in the skillet
- Pour on the stir fry sauce and cook 1 - 3 minutes, until everything is coated in sauce
- Serve and enjoy!
- 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.
Amount Per Serving:Calories: 588 Total Fat: 22g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 1486mg Carbohydrates: 84g Fiber: 9g Sugar: 6g Protein: 13g