This vegetarian ramen noodle stir fry with homemade stir fry sauce is perfect dish for an easy meal ready in under 20 minutes.

Chopsticks being used in a small bowl of vegetarian pan fried ramen noodles with cabbage.

About the Recipe

These ramen noodle recipe takes less than 20 minutes to make with a handful of simple ingredients. Tasty, cheap and convenient, you’ll love keeping this recipe in regular rotation for a quick and easy meal.

This recipe is easy to customize with different veggies and toppings and can be paired with your choice of protein like tofu, tempeh, egg, chicken or prawns.

Featuring instant ramen noodles and coleslaw mix for convenience, paired with a delicious homemade stir fry sauce, this recipe is easy to make but still delivers on flavour.

If you’ve got a couple packs of instant ramen noodles you don’t know what to do with, this recipe is the perfect use! You could also use them in this Ramen Noodle Salad.

Noodle lover? I’ve got lots of recipes for you! Try these Cold Soba Noodles with Sesame Dressing, Garlic Chili Oil Noodles, Vegan Drunken Noodles or Miso Noodles next.

Ingredient Notes

All the ingredients needed for making a ramen noodle stir fry recipe. Each ingredient is labelled with text overlay.

Stir Fry Sauce

  • Soy Sauce or Tamari: Your choice of soy sauce or tamari. Use tamari if you need the recipe to be gluten-free and low sodium soy sauce if sodium content is a concern.
  • Vegetarian Oyster Sauce: If you’re not vegan you can use regular oyster sauce, otherwise look online, in specialty stores or well-stocked grocery stores for vegetarian oyster sauce.
  • Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
  • Sugar: You can use brown sugar, coconut sugar, maple syrup or cane sugar.
  • Sesame Oil: Sesame oil or toasted sesame oil is suitable.
  • Chili Garlic Sauce: I like sambal oelek but Sriracha sauce would also work.

Ramen Noodles

  • Ramen Noodles: You’ll need two packages of instant ramen noodles. You will discard the seasoning packet so the flavour doesn’t matter. If you don’t have individual packets of noodles, you’ll need about 180 g of any quick-cooking ramen noodles.
  • Oil: You can use olive oil, canola oil or another cooking oil you like to stir fry the vegetables.
  • Green Onion: You’ll need roughly 1 bunch of green onion, also called scallions.
  • Garlic: Raw garlic is best for the recipe.
  • Coleslaw Mix: To keep things quick and easy, use a package of prepared coleslaw mix. Otherwise, use shredded green or Napa cabbage.

Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.


I wanted to keep this recipe quick and easy, so I went with just the coleslaw mix and green onion, however, ramen stir fry works well with just about any vegetable. Here are some additional fresh veggies or swaps to consider:

  • sliced mushrooms
  • onion
  • thinly sliced or julienned carrots
  • bean sprouts
  • broccoli florets
  • bok choy
  • red bell peppers
  • red cabbage, green cabbage or Napa cabbage
  • peanuts or cashews
  • snap peas or snow peas
  • bell pepper
  • baby corn
  • edamame
  • green beans
  • bamboo shoots

Step-by-Step Instructions

Quick Tip: This recipes goes quick once you start cooking so be sure to have all your ingredients prepped and ready to go before you start cooking.

Mix the Stir-Fry Sauce

Bring a large pot of water to a boil for the noodles. Once that’s going, prepare the sauce by whisking all the sauce ingredients together in a small bowl. Set the sauce aside for now.

Stir fry sauce in a small glass bowl with spoon in it.

Cook the Noodles

Once the water is boiling, add the ramen noodles and cook them for just 1-2 minutes, using chopsticks or a fork to break them apart from their rectangular form.

We just want to rehydrate the instant ramen until it breaks up, being careful not to overcook them because they’re going to finish cooking in the pan.

Drain the noodles and rinse them under cold water to stop the cooking process.

Stir Fry the Vegetables

Next, heat 1 tbsp of cooking oil in a large skillet or wok over medium high heat.

Add the green green onions, cabbage mixture and garlic. If you’re adding any extra vegetables, add them now as well. Cook for roughly 2-3 minutes, stirring often until the cabbage is tender but still crisp.

Stir fried cabbage, julienned carrot and green onion cooking in a skillet with a wooden spoon in the skillet.

Stir Fry the Ramen Noodles

Add the cooked ramen noodles and stir-fry sauce and cook for 1 more minute, tossing the noodles in the sauce until they’re coated and have absorbed most of the sauce.

Ramen noodle stir fry with cabbage, carrot and green onion in a skillet.

Enjoy your Stir Fry

Serve your noodles hot from the pan topped with more green onions and sesame seeds. You may also enjoy a drizzle of toasted sesame oil and extra chili garlic sauce.

Other toppings you might enjoy are crushed peanuts or cashews, fried onions, cilantro, sriracha, kimchi or crumbled nori.

Overhead view of a bowl of pan fried ramen noodles with vegetables topped with sesame seeds and green onion.

Recipe FAQs

What kind of noodles can I use?

You can use any variety of noodles in this stir fry. Suggested choices are ramen noodles, of choice, followed by chow mein or lo mein noodles, udon noodles, rice noodles, soba noodles, spaghetti or linguini.

Can I use fresh ramen noodles?

Yes. If you can get your hands on fresh ramen noodles, cook them according to the pacakage instructions before adding them to stir fry. Typically, they only need about 30-seconds of cooking time.

Is ramen stir fry gluten-free?

No, this recipe is not gluten-free as written as ramen noodles are traditionally made out of wheat flour.

To make this recipe gluten-free, substitute your choice of gluten-free noodles such as thin or wide rice noodles, brown rice noodles or a gluten-free ramen noodle such as rice ramen noodles.

There are also gluten-free ramen noodles made from potato, millet and other gluten-free flours that you may be able to find online or in well-stocked grocery or specialty stores.

Is ramen stir fry spicy?

This stir fry is not overly spice but there is a little heat due to the chili garlic sauce. If you’re sensitive to spice, omit or reduce this ingredient.

How long does ramen noodle stir-fry keep?

Leftover noodles will keep in the fridge in an airtight container for up to 4 days. Reheat the noodles in the microwave until heated though.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Chopsticks being used in a small bowl of vegetarian pan fried ramen noodles with cabbage.

Ramen Noodle Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 3
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan
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An easy vegetarian ramen noodle stir fry you can whip up for a quick and tasty weeknight meal.


For the Stir Fry Sauce

  • 3 tbsp soy sauce or tamari, low-sodium, if desired (45 mL)
  • 1 tbsp water (15 mL)
  • 2 tsp vegetarian oyster sauce (10 mL)
  • 2 tsp rice vinegar (10 mL)
  • 1 tsp sugar or maple syrup (5 g)
  • 1 tsp sesame oil (5 mL)
  • 1 tsp chili garlic sauce (5 g, like sambal oelek) 

For the Ramen Stir Fry

  • 2 100 g packages instant ramen noodles
  • 1 tbsp oil (15 mL)
  • 1/2 cup thinly sliced green onions (30 g)
  • 3 cloves garlic, minced or grated (15 g)
  • 4 cups coleslaw cabbage mix (about 350 g)
  • 1 tbsp sesame seeds, optional for topping


  1. Bring a large pot of water to a boil.
  2. Mix Sauce: In a medium bowl, whisk together the soy sauce, water, vegetarian oyster sauce, rice vinegar, sugar, sesame oil and chili garlic sauce. Set aside for now.
  3. Cook Noodles: Open the ramen packages, discarding the flavor packets. Add the noodles to the boiling water and cook for 1-2 minutes, using chopsticks or a fork to stir occasionally and break the noodles apart. You just want to rehydrate the ramen until they break up their rectangular form. Avoid overcooking them as they’ll finish cooking in the pan.
  4. Drain Noodles: Drain the noodles in a colander and rinse under cold water to stop the cooking process.
  5. Stir Fry Vegetables: In a large skillet or wok, heat 1 tbsp oil over medium-high heat.  When the pan is hot, add the green onions, garlic and cabbage. Cook for 2-3 minutes, stirring often, until cabbage is tender-crisp. 
  6. Stir Fry Noodles: To the pan with vegetables, add the drained noodles and the stir fry sauce. Cook for 1 min, tossing the noddles in the sauce, until noodles are well coated and have absorbed most of the sauce.
  7. Serve: Divide noodles between bowls or plates. Top with more green onions and sesame seeds, if desired. 


  • Serving Size: 1/3 recipe
  • Calories: 243
  • Sugar: 7 g
  • Fat: 7 g
  • Carbohydrates: 39 g
  • Fiber: 4 g
  • Protein: 7 g