Ramen Noodle Stir Fry
Updated Jan 31, 2026
This homemade Ramen Noodle Stir Fry is simple to make and tastes better than takeout!
Ramen stir fry
This ramen noodle stir fry is all things delicious! It’s made with sugar snap peas, mushrooms, bell pepper, and carrots cooked in a homemade stir fry sauce that is truly the star of the dish.
It’s 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!
While I love a good bowl of Sesame Garlic Ramen Noodles, this recipe is more of a complete dinner.
⭐️Review⭐️
“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!”
Ingredients Needed
The full ingredients and instructions can be found in the recipe card at the bottom of this post, but here is a quick look at what you’ll need to make this recipe.
- Ramen noodles
- Mushrooms
- Sugar snap peas
- Bell pepper
- Carrots
- Green onions
- Garlic and ginger: fresh is a must!
- Stir fry sauce: my easy homemade stir fry sauce is made with soy sauce, sesame oil, and cornstarch.
One of my favorite parts of stir fry is pairing it with either 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.
How to make vegetable stir fry noodles
Step 1: 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.
Step 2: 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.
Step 3: Cook the veggies over medium high heat for 20-25 minutes. Stir the mixture every few minutes to ensure that the vegetables cook evenly.
Step 4: 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.
Step 5: When you throw your snap peas in, start boiling the water for the ramen noodles.
Step 6: Cook the ramen noodles according to the directions, and discard the flavor packets.
Step 7: Once the ramen noodles have cooked, drain them and add them to the vegetables.
Step 8: Shake together the stir fry sauce and pour it 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. It’s very concentrated and a little goes a long way!
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!
Storing & Serving
Serving: This ramen noodle stir fry is delicious on it’s own, but you can also add protein of choice, such as tofu, chicken, or beef.
Storing: Leftover ramen stir fry can be stored in the fridge in an airtight container for 3-4 days.
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!
More Stir Fry Recipes
Ramen Noodle Stir Fry
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
- 2 tablespoons fresh ginger, finely diced or minced
- 1/4 cup fresh garlic, finely diced or minced
For the stir fry sauce
- 1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari
- 1/4 cup toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Add the mushrooms, bell pepper, carrots, green onion, ginger, and garlic to a large nonstick skillet with 2 tablespoons of sesame oil.
- Cook the vegetables over medium high heat for around 20-25 minutes, until the 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 to the vegetables.
- Once the sugar snap peas go in, you should be adding your ramen noodles to the boiling water. Follow the package instructions to cook them, most only take 2-4 minutes.
- Add the ingredients for the stir fry sauce to a mason jar and screw the lid on tightly. Shake it up to combine the sauce.
- Once the ramen noodles noodles are cooked, drain them and add them to the vegetables in the skillet.
- Pour on the stir fry sauce and continue to cook the stir fry for 1-3 minutes, until everything is coated in sauce.
- Serve and enjoy!
Video
Notes
- 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.
How many does this serve?
4 – 5 generous sized portions.
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.
So glad you enjoyed the recipe Lisa!
Looks awesome! Just want to confirm it’s a 1/4 cup garlic. I love garlic- just checking 🙂
yep!
Very hard to find the stir fry sauce recipe. Have looked snd looked. Still can’t find it! Help!
https://buildyourbite.com/3-ingredient-homemade-stir-fry-sauce-recipe/
Scroll to the bottom there is a printable recipe card with ingredients and instructions 🙂
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..
Did you overcook the ramen noodles? This definitely is not a sticky recipe, unless you were to use brown rice noodles.
This was delicious! I don’t think the veg needs the full 25 mins, just test as you go for tenderness. We added chopped chicken breast, 2 eggs , and tofu and it was amazing. The aroma of the sesame oil is prominent but the flavor doesn’t over power the dish nor does the 1/4 c fresh minded garlic. Great bold flavors!!
@Laura, when did you add the eggs in?
I think 20-25 minutes for the vegies is too long . Dont you mean 2-5 minutes?
No, that is correct. Mushrooms, carrots, and bell pepper take awhile to cook down so that they are not crunchy.
What brand of organic ramen noodles do you use. I like a thinner noodle then the regular ramen.
I like Oceans halo organic ramen noodles!
I made my ramen noodles with spaghetti per your instructions and they came out “great”. I then made my stir fry seasoning which was quite easy and delightful, but with the 2 to 3 tablespoons of sesame oil to cook the veggies with, then the sesame oil that was in my stir fry sauce
I found it to be too much for my dish.. please tell me what I could have done so the sesame oil doesn’t overpower the dish.
Otherwise it was pretty simple and quick.
Hi Judy,
If you do not like sesame oil, this recipe may not be for you. If you want to try it again, you could use olive oil or another more neutral oil to cook the veggies with if you wanted.
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!
I’m so glad you enjoyed the recipe Jenny!!
@Joy Shull, can I make this into a soup? How would you recommend I do that?
I have not tried to make this into a soup, only as tested. Let me know if you try it!