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.

Quick & Easy Ramen Noodle Stir Fry Recipe

Description

An easy vegetarian ramen noodle stir fry you can whip up for a quick and tasty weeknight meal.

Ingredients

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

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Instructions

Bring a large pot of water to a boil.
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.
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.
Drain Noodles: Drain the noodles in a colander and rinse under cold water to stop the cooking process.
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.
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.
Serve: Divide noodles between bowls or plates. Top with more green onions and sesame seeds, if desired.

Nutrition

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

Keywords: ramen stir fry, ramen noodle stir fry