Ramen Noodle Stir Fry

4.47 from 166 votes

This homemade Ramen Noodle Stir Fry is simple to make and tastes better than takeout!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Chinese

Keyword: ramen noodle stir fry

Servings:

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!

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.