Ramen Noodle Stir Fry

I’ve recently re-fallen in love with ramen noodles. By the time I left that college staple behind — although to be honest about it, it lasted well into those lean early-career years — I thought I could never look at the stuff again. I rarely wander down the canned soup aisle at the grocery anyway, so ramen fell out of mind, and remained suppressed for many years.

Ramen Noodle Stir Fry with Mushrooms from SoupAddict.com

But, as I’m sure you’ve noticed, ramen noodles have been bubbling up on the food scene, slowly but surely. I didn’t take much of it to heart, feeling that, as a vegetable gardener and four-season cook, I should use more responsible-sounding ingredients. Until I finally realized that if you discard the suspicious flavor packet, what you have is an inexpensive, pre-measured single serving of super-fast cooking noodles that can wear many hats.

Fast cooking but sturdy noodles that are thin and curly and somehow fun to eat even though I should be much too mature to be tickled by twirly pasta.

(Related recipe: Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl)

Ramen Noodle Stir Fry with Mushrooms from SoupAddict.com

Ugh. I hate when my ingredient skepticism keeps me from jumping on a trend’s bandwagon. I now feel horribly behind the times, and spend my days dreaming up the recipes I could’ve been enjoying all along if I hadn’t avoided the ramen display for years on end.

My loss. And now my happy gain.

Funny, when I picked up that first pack of ramen noodles, it was never in my mind to revisit the soup of my youth. No, I had heard here and there about the semi-crunchy goodness of the noodles when fried, and I wanted to make a ramen noodle stir fry. Something simple, with fresh ingredients that I always have on hand. Weekday quick, but weekend delicious.

Ramen Noodle Stir Fry with Mushrooms from SoupAddict.com

I love how the noodles slipped so seamlessly in place of brown rice, my usual stir fry foundation. No more panic/disappointment when I schlep in the door after work, tired and hungry, only to find my store of freezer rice depleted. Ramen noodle stir fry to the rescue!

If you have a sauce that you already love, feel free to sub that for my ramen noodle stir fry sauce below. I can’t seem to find a bottled sauce to my liking, so I always whisk up this quick concoction for all of my stir fries.

Karen xo

Ramen Noodle Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 to 3
Ingredients
for the sauce:
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
for the ramen noodle stir fry:
  • 9 ounces ramen noodles, about 3 packs (discard the flavor packet)
  • 1 tablespoon peanut oil (or other high-heat oil)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 4 ounces shiitake mushrooms, stems removed, sliced
  • 1 small head of broccoli, cut into florets and sliced julienne
  • 1/2 red bell pepper, sliced julienne
  • 1 egg, lightly scrambled (optional)
  • 2 scallions, sliced
  • 1 heaping tablespoon minced cilantro
Instructions
  1. Whisk the sauce ingredients together in a bowl and set aside.
  2. Bring a medium pot of water to boil over high heat, and cook the noodles according to package directions.
  3. Meanwhile, heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers, and saute for about a minute.
  4. Add the scrambled egg, if using, and stir until it's mostly set up. Mix in with the vegetables.
  5. Add the noodles, and, if desired, use scissors to snip the long strands into more fork-manageable lengths. Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well.
  6. Garnish with scallions and more cilantro before serving.


Comments

  1. Darlynne says:

    The sauce is made of ingredients I love already. Thanks for letting us know we can ditch the seasoning packets and head out on our own.

  2. Freezer rice stash? Please share that! I hate how long rice takes to make. We’d eat a lot more of it if I could make a batch and stash it…
    Thanks!
    Ryan

    • Hi Ryan,
      Rice freezes wonderfully! I pack convenient serving sizes into zipper freezer bags (usually quart size bags). Carefully press the bags flat, pushing out air and evenly distributing the rice to fill the bag to the top as you go. Seal. Freeze the bag flat. Then once frozen, the bag will store flat or standing up. Hope that’s helpful!

  3. Your sauce sounds delicious. Ramen is one of those things from the past that I crave from time to time that never is as good as I remember or as I thought it would be. But ramen noodles are a great ingredient. This looks so good and I can’t wait to try your sauce. : )
    Crystal | Apples & Sparkle recently blogged about:  Cheesy Cauliflower Pancakes

  4. Yep, that’s just about the perfect comfort dish.

    I haven’t been down the canned soup aisle in a long time…
    Rocky Mountain Woman recently blogged about:  Ina’s Shortbread

  5. Same story with me and those noodles. But I ate a really good salad made with them at a potluck and so I have been feeling a little more warm and fuzzy about them. This looks delicious. Your point on them being sturdy and quick is well taken. Mmmm, I am going to give Top Ramen noodles another go around. But no no no you can’t make me do that with spam, another survival food.

  6. Made this for dinner tonight using the veggies I had on hand (green beans, cabbage, peppers) and it was delicious! I’ve been craving ramen noodles for awhile and looking for a great sauce to replace the nasty packaged mix, this was perfect! Thanks for the great recipe!

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