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Ramen Noodle Stir Fry

A quick and budget-friendly stir fry that transforms humble ramen noodles into a spectacular dinner with crispy vegetables, savory sauce, and tender noodles.
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Prep Time 8 minutes
Cook Time 7 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 packages instant ramen noodles (discard seasoning packets)
  • 2 tablespoons vegetable oil
  • 1 bell pepper, sliced thin
  • 1 cup broccoli florets
  • 2 carrots, julienned
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger
  • 2 eggs, beaten (optional)
  • sesame seeds for garnish

Method
 

  1. Cook ramen noodles according to package directions, but reduce cooking time by one minute to keep them slightly firm. Drain and rinse with cold water to stop the cooking process.
  2. Whisk together soy sauce, sesame oil, honey, and ground ginger in a small bowl.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
  4. Add bell pepper and carrots first, cooking for 2 minutes until they start to soften. Add broccoli and cook another 2 minutes.
  5. Push vegetables to one side of the pan and add minced garlic. Cook for 30 seconds until fragrant but not browned.
  6. Add drained noodles and sauce mixture to the pan, tossing everything together with tongs. If using eggs, push everything to one side, scramble the eggs quickly, then fold them into the stir fry.
  7. Remove from heat and sprinkle with chopped green onions and sesame seeds.

Notes

Don't overcook the noodles initially - they'll turn mushy in the stir fry. Avoid overcrowding the pan with vegetables. Keep heat at medium-high throughout cooking. Add sauce at the very end to prevent burning. Store leftovers in refrigerator for up to 3 days. Prep all vegetables while water boils for efficiency.